Julienne with Mushrooms and Chicken in Pots
The most delicious, appetizing, juicy — for a festive table! Julienne (a French-style creamy baked mushroom dish) with mushrooms and chicken is the easiest thing to make. Serving it in individual pots turns this dish from a party appetizer into a full-fledged dinner. Serve it for two with a good wine. It's very tasty!
Cooking method
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Step 1:
How do you make julienne with mushrooms and chicken in pots? There's nothing complicated about this recipe. First, get the listed ingredients ready.
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Step 2:
Boil the chicken fillet in salted water until done (about 25 minutes from when it comes to a boil).
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Step 3:
Cut the cooked fillet into strips or small pieces.
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Step 4:
Wash the champignons, pat them dry, and cut them into slices. If the mushrooms are large, it's better to halve them and slice each half. If you're using frozen mushrooms, take about one and a half times more, since they cook down to just a handful once thawed and fried.
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Step 5:
Peel the onion and cut it into small cubes.
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Step 6:
Grate the cheese on the coarse or medium side.
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Step 7:
Heat the vegetable oil in a skillet, add the onion, and sauté, stirring, until translucent. You can then take the onion out of the pan, as I do, or leave it and keep frying it together with the mushrooms.
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Step 8:
Add the mushrooms to the pan and fry, stirring, for 5 to 7 minutes, until the excess moisture cooks off. At the end, salt and pepper the mushrooms and stir.
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Step 9:
Since I'd fried the onion separately, I put the cooked mushrooms in a bowl with the onion and stirred.
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Step 10:
Now make the cream sauce. My cream is 20% fat, but you can use a higher fat content — though that will change the dish's calorie count. The cream should ideally be at room temperature, so take it out of the fridge ahead of time.
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Step 11:
In a dry skillet, toast the flour over medium heat, stirring, for 1 to 2 minutes. You don't have to wait for it to turn golden — just until it gives off a strong aroma.
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Step 12:
Add the butter and stir. You'll get a thick, bubbling mixture.
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Step 13:
Stirring constantly, pour in the cream and reduce the sauce until it thickens, about 5 minutes. At first the sauce will be very thin, but once it boils it starts to thicken fairly quickly.
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Step 14:
At the end, salt and pepper the sauce and stir.
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Step 15:
Divide the chicken fillet among the pots (mine hold 500 ml / about 2 cups each). This amount of ingredients was enough for 4 pots.
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Step 16:
Spread the fried mushrooms and onion on top. If you like, you can mix the chicken and mushrooms together.
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Step 17:
Next, spoon the cream sauce over.
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Step 18:
Sprinkle everything with grated cheese on top. Bake the julienne in the pots in an oven preheated to 350°F (180°C) for about 20 to 25 minutes, until a golden crust forms on the cheese. The exact baking time depends on your oven.
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Step 19:
Serve the finished julienne in the pots, straight from the oven. Enjoy!
- Buy fresh, medium-sized mushrooms, snow-white with no spots, damage, or smell of rot. They shouldn't feel slimy. Rinse the mushrooms thoroughly to remove any grit under a stream of warm or cold water. Cut out any bad spots if there are any. Tiny mushrooms up to 3/4 inch (2 cm) don't need to be peeled at all — just rinse them well. Larger champignons are best peeled of their skins.
- Since everyone's sense of salty, sweet, bitter, sharp, sour, and hot is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially important not to overdo (chili pepper, for example).
- Keep in mind that ovens differ. The temperature and cooking time may differ from those in the recipe. To make any baked dish a success, use the helpful information on the quirks of ovens!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
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