The name Julien initially had nothing to do with all the famous hot snacks, but only characterized the way of cutting vegetables with thin straws. How julien began to designate a dish of cream, cheese and mushrooms, beloved by many, is not known for certain, however, the fact that this dish has gained staggering success in the vastness of our country remains unchallenged. Particularly in demand are julienne from chicken with various kinds of mushrooms, cheese and cream sauce, and we will devote this article to their preparation.
How to cook chicken with mushrooms?
White, and indeed any forest mushrooms, give the dish a strong, pleasant aroma and a dense consistency, therefore, first of all look for forest mushrooms for cooking julienne.
Ingredients:
For Julien:
- chicken drumsticks - 5 pcs .;
- white mushrooms - 250 g;
- onions - 2 pcs .;
- hard cheese - 50 g;
- butter - 50 g;
- salt, pepper - to taste.
For Béchamel sauce:
- milk or cream - 2 items;
- butter - 50 g;
- flour - 50 g;
- salt, pepper, nutmeg - to taste.
Preparation
Chicken drumsticks are washed and boiled to half-cooked together with salt and a few peas of pepper.
While the chicken is brewed, in butter it is necessary to fry the finely chopped onion and the peeled mushrooms. Once the mixture is ready, we spread it into a separate bowl and mix it with chopped chicken.
For Béchamel sauce on the melted butter, fry the flour until golden. With a thin trickle, pour the milk into the butter and flour mix, mix well and season the sauce with salt, pepper and nutmeg. We give "Beshamel" thicken 5-7 minutes, do not forget to stir the sauce periodically.
Mushrooms with onion and chicken spread in buttered coconut butter, pour sauce and sprinkle with grated cheese. We send the dish to the oven for 5 minutes at 180 degrees, and afterwards, we place it under the grill for another 2-3 minutes, to form a golden cheese crust.
Julienne of chicken with yogurt and nuts
This recipe for Julien is quite different from the classical, but has the right to exist due to the delicate Provencal taste.
Ingredients:
- chicken thighs - 500 g;
- champignons - 300 g;
- yogurt (without additives) - 150 ml;
- Parmesan cheese - 100 g;
- walnuts (crushed) - 1 handful;
- Provencal herbs - 1 teaspoon;
- salt, pepper - to taste.
Preparation
Chicken thighs separate from the skin, bones and tendons, and then quickly fry in vegetable oil. Add the finely chopped onion to the bird, fry for 5 minutes and lay mushrooms and spices to the mixture. We hold the julienne on the fire until the liquid that the mushrooms have evaporated, and after that, pour into the pan a glass of natural yogurt, mix and remove from the fire.
Grated "Parmesan" is combined with crushed nuts and sprinkle with a mixture of dish. Put julien in the oven for 3-4 minutes at 200 degrees.
Recipe for chicken julienne with champignons
Ingredients:
- chicken fillet - 300 g;
- champignons - 200 g;
- shallots - 3-4 pieces;
- fat cream - 1 item;
- hard cheese - 150 g;
- sand tartlets - 10-12 pieces;
- salt, pepper - to taste.
Preparation
Chicken fillet cut into small strips and fry until half cooked.
Champignons cut with thin plates and passer along with the shallot, leaving a few pieces of fresh mushrooms for decoration. Once the mushrooms and onion are ready, they should be filled with fat cream, salt, pepper and keep on low heat until the creamy sauce thickens, after which it is necessary to add the chicken and remove from the fire.
The future julien is laid out on tartlets from a short pastry, sprinkled with grated cheese and put into the oven for 5 minutes at 180 degrees, then we spread over the cheese a plate of mushroom and leave for another 2-3 minutes under the grill.