Julienne with chicken and mushrooms

Cookinero 15 Apr 2025

Julienne is a very popular dish in Russian cuisine. Yes, you heard right! Despite the fact that the name comes from French, it was Soviet cooks who invented julienne. By the way, there is a similar dish in France, but it is called "cocotte" and is cooked in special cocotte makers. It was probably taken as a basis. Traditional julienne is an appetizer of chicken and mushrooms baked in cream under cheese.

How to cook Julienne with chicken and mushrooms

Step 1

Julienne with chicken and mushrooms

Cut the mushrooms into medium cubes.

Step 2

Julienne with chicken and mushrooms

Finely chop the onion.

Step 3

Julienne with chicken and mushrooms

Grate the cheese on a coarse or fine grater.

Step 4

Julienne with chicken and mushrooms

Cut the chicken fillet into small pieces 1-1.5 cm in size.

Step 5

Julienne with chicken and mushrooms

Heat a frying pan and pour in a tablespoon of vegetable oil. Squeeze a clove of garlic and fry it for 1 minute until golden and fragrant. Add finely chopped onion and fry it for 3-4 minutes. Add mushrooms to the onion and fry them for another 5 minutes. Add a little salt and pepper.

Step 6

Julienne with chicken and mushrooms

In another frying pan, lightly fry the chicken in vegetable oil for about 2-3 minutes. Lightly salt it. No need to cook it until done, it will finish in the oven.

Step 7

Julienne with chicken and mushrooms

Take a baking dish. Place the chicken on the bottom.

Step 8

Julienne with chicken and mushrooms

Place the onions and mushrooms as the next layer.

Step 9

Julienne with chicken and mushrooms

Pour cream over everything.

Step 10

Julienne with chicken and mushrooms

Sprinkle with grated cheese on top. Bake the julienne in the oven for 15 minutes at 200°C.

Step 11

Julienne with chicken and mushrooms

Julien is ready. Enjoy your meal.

Julienne with chicken and mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes! Gruyère, mozzarella, or Swiss cheese are great substitutes. Avoid very soft cheeses, as they may not melt properly.
Replace chicken with sautéed zucchini, bell peppers, or plant-based chicken alternatives. Use vegetable broth if adjusting seasoning.
Yes, assemble it without baking, refrigerate for up to 24 hours, then bake when ready. Add 5 extra minutes if cooking from cold.
Pair it with a crisp green salad, crusty bread, or steamed vegetables for a balanced and satisfying dish.
Yes, but freeze before baking. Thaw overnight in the fridge, then bake as directed. Cream-based dishes may separate slightly.
Cover with foil for the first 10 minutes, then uncover. Alternatively, sprinkle cheese later in baking.
Yes, but the sauce will be thinner. For richness, mix milk with a teaspoon of flour or cornstarch before adding.
Yes, if using gluten-free ingredients. Check your cream for additives, or use a certified GF brand.
Try adding a pinch of nutmeg, fresh thyme, or a splash of white wine when sautéing mushrooms for extra depth.

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