Healthy julienne with summer vegetables

Julienne with chicken and mushrooms. Diet dinner: julienne with chicken breast

For 100 grams - 103.3 kcal?
Proteins - 12, 8? Fats - 4.52? Carbohydrates - 2.57? Ingredients: Mushrooms 200 g (we use champignons). Chicken fillet 250 g. Onions (large) 1 pc. Natural yogurt 150-200 g. Low-fat cheese 100 g. Salt, pepper, olive oil.

Preparation: Boil the chicken fillet or cook in a double boiler until cooked. Cool and chop finely. Peel the onion and also finely chop.

You can use fresh mushrooms, then you need to wash them, chop them finely and fry them in a frying pan along with the onions until tender, and then add the chicken fillet. If you are using frozen mushrooms, boil them first, then finely chop them. Fry the onion in a frying pan. Add chicken fillet and mushrooms. Stir and remove from heat. Place chicken and mushrooms in a bowl. Place yogurt on top. Grate the cheese on a coarse grater. Sprinkle grated cheese on top. Preheat the oven and set the julienne for 15-20 minutes.

Bon appetit!

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Julienne with mushrooms: recipes with photos

Julienne with chicken and mushrooms is a high-calorie dish that is listed as prohibited on the healthy food menu. The solution to this issue is simple - you can replace the fatty sauce with vegetable broth or low-fat yogurt, and on the table you will have a delicious dietary dish that will not harm your figure and fits perfectly into any diet.

“Classic” julienne with mushrooms

Ingredients:

• Chicken breast – 300 g
• Champignons – 100 g
• Onion – 1 pc.
• Butter – 30 g
• Cream – 150 g
• Flour – 1.5 tbsp.
• Cheese (Parmesan type) – 50 g
• Salt, pepper - to taste

Preparation: fry mushrooms and onions cut into thin strips in butter, cut the chicken into small pieces and boil for 15 minutes in salted water. Meanwhile, prepare the cream sauce - fry the flour and combine with the cream, cook until thick. Fill the cocotte bowls 2/3 full with mushrooms, onions and chicken, pour sauce (2 tablespoons into each cocotte bowl), cover with grated cheese and place in the oven for 10 minutes until browned.

Tip: classic julienne can be prepared in a “mono” version - simply from mushrooms or from chicken. Also, the creamy sauce can be simplified to sour cream and mayonnaise filling, which should be whipped in a 1:1 ratio.

“Hearty” julienne with mushrooms in a frying pan

Ingredients:

• Chicken breast – 500 g
• Mushrooms (champignons, chanterelles, honey mushrooms, porcini) – 500 g
• Onion – 2 pcs.
• Milk – 300 ml
• Flour – 3 tbsp.
• Cheese – 200 g
• Salt, pepper, nutmeg - to taste

Preparation: fry the onions and mushrooms in a frying pan, boil the chicken meat separately, add it to the mushrooms and pour over the sauce, which should be cooked from fried flour and milk. Sprinkle grated cheese on top of the julienne in a frying pan and cook under a closed lid over low heat for 15-20 minutes.

“Dietary” julienne with mushrooms

Ingredients:

• Champignons – 300 g
• Lemon juice – 50 ml
• Yogurt without additives – 100 g
• Egg yolk – 2 pcs.
• Low-fat hard cheese – 40 g
• Salt, pepper and herbs - to taste

Preparation: cut the mushrooms into thin slices and sprinkle with lemon juice to prevent them from darkening. Simmer the mushrooms in water without adding oil in a frying pan for 10-15 minutes. Place the prepared mushrooms in cocotte bowls and pour over the sauce, for which you need to beat yogurt with yolks and seasonings. Cover with grated cheese and bake in the oven for 10-15 minutes at high temperature (~250 degrees).

Chicken julienne recipe. Chicken and mushroom julienne with cream - a simple and tasty recipe with photos

The second most popular is julienne with chicken and mushrooms. Mushrooms can be champignons, or they can be other forest ones, depending on what season it is and whether there are fresh chanterelles or white ones, for example. It will definitely be delicious with these mushrooms. But it’s not mushroom season here, so champignons are our favorite again. The chicken here is in the form of chicken breast, these pieces taste great and will complement the dish great.

There are two options for how to cook chicken: boil it in advance or fry it while cooking the julienne. The taste of julienne with chicken and mushrooms will not change much depending on how you cook the chicken.

In the very first recipe, I told you how to cook julienne with bechamel sauce, but there are many variations of the sauce and here I will tell you about something else. Although in the future you can improvise and make different recipes, taking the filling from one and the sauce from another. Believe me, they will fit together.

So, in this recipe we will prepare cream sauce. Who can argue with the fact that cream goes perfectly with both champignons and chicken. I don't dare. It's too delicious to doubt. So get ready and be sure to try both options. With cream it won't be much fattier than with Bechamel sauce. If you remember, the sauce is made from butter and milk, but here we simply have a ready-made dairy product with a higher fat content. Chicken julienne with mushrooms and cream turns out to be very delicate in taste.

To prepare you will need:

• champignon - 400 g,
• chicken breast - 2 pcs,
• onions - 1 piece,
• cream 20-25% - 150 ml,
• cheese - 100 grams,
• flour - 1 tablespoon,
• salt and pepper to taste.

Preparation:

1. If you prefer boiled chicken in julienne, you will have to do this in advance. Fortunately, the chicken breast is cooked for 20-30 minutes, no more. Dip it in salted water and after half an hour of cooking it is ready.

2. Peel the onion and cut into very small cubes. I don’t know about you, but I love the taste of onions, but I don’t like too large pieces of them, especially in such a delicate dish as julienne with chicken and mushrooms.

Fry the chopped onion in vegetable oil until it becomes transparent.

3. Cut the mushrooms into slices or a little smaller if you like small pieces. But keep in mind that they will shrink greatly when frying.

Add the mushrooms to the frying onions, stir and fry further until all the liquid released from the mushrooms has evaporated. Literally 5-7 minutes will be enough for readiness. Salt the mushrooms and onions to taste.

4. As soon as the mushrooms begin to brown, sprinkle them with flour and stir well. Continue frying with flour. Just a couple of minutes. What is it for? In this case, flour will play the role of a sauce thickener. When fried, it acquires a pleasant caramel flavor and also absorbs the aromas of mushrooms.

5. A couple of minutes after frying the flour with mushrooms, pour 100-150 ml of cream into the frying pan. It would be good if it was special thick cream for sauces; these are now sold in stores, just read the labels.

Pour in the cream and reduce the heat to low; it should only bubble slightly, otherwise it will curdle and separate into lumps and butter. This cannot be allowed; the sauce should be thick and homogeneous. Simmer the mushrooms in cream over low heat for 5-7 minutes until they thicken a little.

6. If you have already cooked the chicken, then disassemble it by hand or with a fork into thin fibers, it is more pleasant to eat than cubes cut with a knife.

If the chicken is raw and you plan to fry it, do so in a separate pan while you fry and sauté the mushrooms. To do this, the chicken is cut into small pieces and fried in vegetable oil until cooked. As soon as the chicken meat loses its pink color and turns grey, the chicken is ready. Don't forget to salt it when frying.

7. Now you can mix the chicken meat with the rest of the julienne filling. Place the chicken in the pan and stir well. Now you can put the julienne with chicken and mushrooms in cocotte makers to bake in the oven.

8. Grate the cheese on a coarse grater and sprinkle a thick layer of julienne on top. The thicker and browner the cheese crust is, the tastier the julienne will be. Now you can put it in the oven for 15 minutes at a temperature of 180-200 degrees. If you have an electric grill in your oven, you can use that too. The fact is that the julienne itself is ready, and you just need to bake the crust until golden brown. A grill will be enough for this.

The readiness of julienne with chicken and mushrooms is determined by the appearance of the cheese crust. Once browned, you can remove it from the oven and serve almost immediately. You know that hot, freshly prepared julienne is the most delicious!

By the way, according to this recipe, you can prepare julienne with mushrooms and without chicken, or you can replace the chicken, for example, with ham. It turns out to be an incredible meal. Once, as an experiment, I replaced the chicken with lightly fried bacon - it turned out simply amazing!

Experiment with fillings and don't be afraid. Enjoy your holidays and meals with your family!

Dietary julienne with chicken and mushrooms recipe. Diet julienne with chicken and mushrooms

Low-carb meals for diabetes are a must-have for every day. Such dishes can be ignored by carbohydrates, and you don’t have to worry about the glycemic index. Therefore, today we will prepare a dietary julienne with chicken and mushrooms. Very filling and tasty.

0.2XE

I would like to note that a good diabetic dish is not always low in calories. For example, our julienne has 128 kcal per 100 grams. One serving of 200-250 grams will yield a decent 300 kcal, which is equal to a full meal. Therefore, be careful.

Read about the proper use of onions for diabetes.

Ava will find out which meat is best to choose if you have diabetes.

Ingredients:

• 300 grams chicken fillet
• 1 onion
• 150 grams of champignons
• 100 grams of low-fat sour cream
• 100 grams cheddar

How to cook dietary julienne with chicken and mushrooms:

1. Boil the chicken fillet. Cut into small strips.
2. Cut the champignons into slices. Chop the onion. Fry the mushrooms and onions in a dry frying pan for a few minutes. Add salt and pepper to taste. Be careful not to burn the onion. As soon as it starts to get dark, remove from the stove.
3. Take small baking tins. They are sometimes even called julienne molds.
4. Place a little chicken fillet, mushrooms and sour cream in them. Stir. Distribute all the filling into the molds.
5. Sprinkle grated cheese on top of the filling.
6. Place in the oven at 180 degrees for 15 minutes until a golden crust appears on the cheese.

A simple and very tasty julienne is ready.

BJU dishes in the nutrition calculator:

click to enlarge

Diet julienne can be decorated with mushrooms, as in the picture. The main thing to remember is that you need to choose cheese that will melt and stretch. But no need to take tasteless mozzarella. Also, you don’t need to take cheap cheese so that you don’t end up with a homogeneous head that can’t be broken with a fork.

This dish is truly low-carb - 2 carbohydrates per 100 grams.

The GI of the dish is also not taken into account.

Eat deliciously by preparing recipes with. Control your sugar and stay healthy.

Julienne with mushrooms is a classic recipe. Ingredients:

• champignons – 500g;
• cream – 100g;
• hard cheese – 100g;
• butter – 30g;
• sunflower oil – 2 tbsp;
• salt;
• ground black pepper - to taste.

Recipe for julienne with mushrooms and cheese

1. Wash and dry the champignons. Cut into slices or cut into strips. I prefer plates.
2. Heat the vegetable oil and fry the champignons over medium heat until the moisture evaporates.
3. Pour in the cream, mix, salt and pepper. Continue cooking the mushroom mixture over the heat for 10-15 minutes. Keep in mind that everything will also be baked. Don't overcook.
4. Ceramic molds (cocotte makers) are suitable for baking julienne in the oven. It is better to grease them with butter. Place the mushroom mixture in them and evenly add the remaining liquid in the pan to each cocotte.
5. Grate the cheese and sprinkle it on top. Preheat the oven to 180°C and place the cocotte makers for 20-30 minutes. Keep an eye on your oven. They all bake differently.

So our julienne with a delicate creamy sauce is ready. Believe and check.

Recipe 1: Julienne with chicken and mushrooms in the oven (with photo)

Julienne in the oven is a traditional recipe based on meat and vegetables. It is correct to call julienne a hot appetizer, because quite often it can be seen in small portioned plates or cocotte makers/pots. The closest relative of julienne is the French dish “cocotte”, which is a hot meat appetizer with a creamy sauce.

Julienne is very common throughout the world. In addition to chicken (the most popular type of meat for this dish), all kinds of seafood are added to it, such as scallops or smoked fish.

Julienne with chicken and mushrooms is quite easy to make with your own hands, because, in essence, it is just fried vegetables with meat in a creamy sauce. The peculiarity of this particular recipe is that we will not cook julienne in pots, cocottes, or tartlets, but bake it directly on a baking sheet. It will turn out original and very tasty.

You can find out more detailed information about cooking julienne with chicken and mushrooms in the oven from the step-by-step recipe with photos.

• boiled chicken breast - 1 piece
• champignons – 1 kg
• onion - 1 piece
• hard cheese - 300 gr
• cream 10% fat – 350 g
• wheat flour - 1 tbsp.
• vegetable oil - 3 tbsp.
• salt, pepper - to taste

First, we peel the thin skins of the mushrooms to get rid of harmful substances, wash them under running water and cut them into small cubes using a knife.

Peel the onions and cut into strips. Heat a frying pan with vegetable oil and add chopped mushrooms. Fry them for 10 minutes, and then add the chopped onion, as well as the required amount of salt and pepper and continue to fry for another 10 minutes.

Cut the boiled chicken breast into small cubes. Add it to the pan after the mushrooms turn golden brown.

In the meantime, let's prepare the sauce. To do this, mix the cream with flour in a separate container. It is best to use a mixer so that there are no lumps left.

Pour the creamy sauce into a frying pan and place on low heat. Cook the sauce until thickened, stirring occasionally with a spoon.

Add the finished sauce to the meat with mushrooms and simmer over low heat for about 7 minutes.

Grease a baking sheet with vegetable oil and place the prepared mixture on it. Using a coarse grater, grate the cheese and distribute evenly over the julienne. Place the baking sheet in an oven preheated to 190 degrees for half an hour.

After a while, take the finished julienne out of the oven and cut it into portions.

Place on a serving plate and bring to the table. Julienne cooked on a baking sheet in the oven will conquer everyone from the first bite.

Chicken julienne with mushrooms. Chicken and mushroom julienne with cheese

The dish is familiar to everyone, if not to everyone, then to many. But few people cook it at home, and in vain. In fact, everything is simple and it turns out no worse than in cafes or restaurants. Tender chicken meat combined with mushrooms and cheese will be an excellent dinner after a hard day or a wonderful addition to the holiday table.

Ingredients:

• Boiled chicken – 300 g
• Cream 10% – 100 g
• Champignon mushrooms – 300 g
• Onion - 1 pc.
• Grated cheese
• Flour - 1 tbsp. spoon
• Salt, pepper - to taste

Preparation:

1. Finely chop the onion. Cut fresh champignons into thin slices. Heat a frying pan with vegetable oil and add onions to it.

2. Simmer the onions a little and add the mushrooms.

Fry the mushrooms until all the liquid that has formed disappears from them.

3. Fry the mushrooms and onions for 5-7 minutes and add flour, mix well and fry for another 2 minutes.

4. Separate the boiled chicken meat from the bones and cut into small pieces. Place in the pan with the onions and mushrooms. Add salt and pepper to taste and continue frying for no more than 5 minutes.

For julienne, boiled meat is always used until cooked or half cooked.

5.Pour cream into the pan, simmer over low heat until thickened.

6. Transfer the contents of the frying pan into cocotte pans for baking, sprinkle with grated cheese and place in an oven preheated to 180 degrees for 15-20 minutes. The finished julienne can be served with chopped fresh herbs. Bon appetite!

How to cook “Julienne with chicken and mushrooms”

Chicken breast can be boiled or fried. To fry, cut the breast into medium-sized pieces and fry in a small amount of oil over high heat until light golden brown. Transfer to a bowl and wrap tightly in foil.

Peel and finely chop the onion. Fry in vegetable oil.

Add peeled and chopped champignons.

And fry until the liquid evaporates. Salt and pepper to taste.

Cut the chicken breast and add it to the mushrooms and onions. Stir and remove from heat after a couple of minutes.

Melt the butter in a frying pan, add flour to it and mix well. Warm up for a minute and a half, don’t forget to stir.

And add the cream in small portions, stirring with a whisk so that no lumps form. Add ground black pepper, nutmeg, and salt to taste. Bring to a boil and remove from the stove.

Now mix the resulting sauce with mushrooms and chicken.

Place in heatproof ramekins or one large pan and sprinkle generously with grated cheese.

And bake in an oven preheated to 180 degrees for 20-25 minutes until a beautiful golden crust.