Calories: 750
Proteins/100g: 12
Carbohydrates/100g: 2

To prepare the correct dietary julienne with mushrooms and chicken, you will need the same ingredients as for regular julienne: mushrooms, chicken, cheese and sour cream. In the diet version, we exclude flour, butter, fatty sour cream and all heavily fried ingredients. We take chicken without skin and preferably dietary fillet and breast. We will fry foods with a minimum amount of fat, which will significantly reduce the calorie content of julienne. Now you can safely include such a delicious dish as julienne in your diet menu, so remember the recipe with the photo. You can also cook it for lunch.



Required Products:

- 200 gr. mushrooms (champignons),
- 200 gr. chicken fillet,
- 1 onion,
- 70 gr. low-fat cheese,
- 70 gr. low-fat sour cream,
- 1-2 cloves of garlic,
- 1 tables. l. olive oil,
- salt, pepper to taste.

How to cook at home

Fry mushrooms and onions in a small amount of olive oil. Add no more than a tablespoon of oil, and if you have a non-stick frying pan, then a couple of drops of oil will be enough. Fry until all the liquid from the mushrooms has evaporated. The onions and mushrooms should brown and become golden. Salt a little, you can add a little ground black pepper.



Cut the chicken fillet boiled in water into small pieces and place in a frying pan with mushrooms. Simmer everything together for just a couple of minutes. Boiled chicken is very healthy, rich in fiber and low in calories. There is no need to fry the chicken, as the meat absorbs a lot of oil, and it is better to avoid extra calories. We also put a little garlic in the frying pan for a piquant taste.



Add low-fat sour cream to the frying pan, simmer for a few seconds until the mixture begins to bubble in the frying pan, and then immediately remove from the stove.





Transfer the chicken and mushroom mixture into baking dishes. Some housewives add water at this stage, but I skip this point because I don’t like watery julienne. If you wish, you can pour a couple of tablespoons of hot water into the molds.



Sprinkle the julienne with grated cheese so that it forms a beautiful crust after baking. We use cheese with a minimum percentage of fat content. You can replace 0% fat with cottage cheese. I suggest you prepare a simple, delicious one.



Bake the julienne in the oven for 10-15 minutes until it starts to sizzle inside and the cheese melts. Serve the dietary julienne hot to the table. Bon Appetite!

For many people, mushrooms are almost the main dish on the table. We eat this product on holidays and weekdays. Mushroom dishes take pride of place on the table during Lent and among those who adhere to a vegetarian diet. In addition, PP julienne is also a valuable source of nutrients, rich in proteins, carbohydrates, microelements and vitamins. Mushrooms go well with meat, vegetables, fish, and cheese. In addition to simple mushroom salads, casseroles and soups, you can prepare delicious and healthy julienne that will delight you with its exquisite taste.

Julienne with mushrooms and chicken

What will you need?

• Mushrooms – 200 g
• Onion – 1 pc.
• Chicken fillet – 1 piece
• Cheese – 50 g
• Mayonnaise – 2 tbsp.
• Butter – 50 g
• Sour cream – 2 tbsp.
• Salt, pepper - to taste

How to cook? First, boil the chicken meat in salted water with bay leaf. As soon as you realize that the meat is ready, remove it from the dish, let it cool and cut into strips. Cut the mushrooms into strips. It is best to use hang mushrooms or champagne mushrooms (one of the most affordable in price and taste). Cut the onion into small cubes.

The next step is to fry the meat in a frying pan for 3-5 minutes. Without removing the chicken from the pan, add mushrooms, onions and fry until the onions are golden brown. Don't forget to stir constantly. As soon as the mass is ready, put the resulting mass into molds, spread with sour cream, mayonnaise, and add spices to taste. Grate the cheese on a coarse grater and sprinkle with julienne. Place in a preheated oven (180 degrees) and wait until the cheese melts.

Julienne with mushrooms and egg

What will you need?

• Mushrooms – 200 g
• Cheese – 50 g
• Flour – 1 tbsp.
• Egg – 1 pc.
• Onion – 1 pc.
• Sour cream – 100 g
• Salt, pepper - to taste
• Butter – 30 g.

How to cook?

Pre-clean the mushrooms and cut into strips. Next, cut the onion into small cubes. We prepare the “working surface” - grease the frying pan with butter and burn the flour. Add onions and mushrooms to the resulting mixture. Fry until golden brown, stirring constantly. Place the resulting mass into julienne molds. Beat the egg with spices, mix with sour cream, and in this form pour it onto the top of the julienne. Sprinkle with hard cheese and place in a preheated oven (180 degrees) until a crust of melted cheese appears.

Julienne with mushrooms and cheese with tongue

What do you need?

• Mushrooms – 300 g
• Boiled tongue – 300 g
• Flour – 1 tbsp.
• Onion – 1 pc.
• Sour cream – 150 g
• Garlic – 3 cloves
• Olive oil – 2 tbsp.
• Cheese – 100 g
• Butter – 30 g
• Salt, pepper - to taste

How to cook?

So, first you need to boil the beef tongue. Clean and cut into strips. We also clean the mushrooms and cut them into slices. Cut the onion into small cubes. Grease the pan generously with olive oil, add mushrooms and onions. Fry until the onion turns golden, and at the end add the chopped tongue to the pan.

Next, grate the cheese, dividing it into 2 parts in advance. Prepare a sauce for mushroom julienne, for which you will need sautéed flour, sour cream, which must be mixed thoroughly. Grease julienne baking molds with butter. The construction of the julienne goes like this - first a little grated cheese, then mushrooms and tongue, then a layer of sour cream sauce and more cheese on top. Bake the julienne in the oven at 180 degrees until crusty.

Julienne with mushrooms is a classic “representative” of French cuisine, beloved by gourmets from all over the world. This tender and very satisfying dish consists of vegetables cut into thin strips and pieces of chicken, baked in small cocotte pans.

The editors have found out all the intricacies and methods of preparing julienne with mushrooms; we will share the original recipes for this dish, transformed in a modern way.

Features of preparing julienne

Julienne with mushrooms is considered one of the simplest and fastest restaurant dishes, which even inexperienced housewives can do. It will take no more than half an hour, taking into account the preliminary preparation of the ingredients, which are fried or boiled until fully cooked before being placed in the cocotte maker.

Despite the absence of difficulties in the technological process of preparing this dish, there are a number of subtleties that will allow you to prepare the “correct” julienne on the first try:

• Onions and mushrooms in julienne are cut into extremely thin strips, and chicken or seafood into small cubes;
• The classic creamy sauce for julienne is prepared from flour fried until golden brown and heavy cream, which is introduced into the flour in a thin stream and simmered over the fire until the mass thickens. In order for the sauce to have a uniform consistency, the cream should be added to the flour while hot and stirred thoroughly.
• Traditional julienne is prepared and served in special small ladles (cocotte makers), but today housewives easily deviate from this rule - the dish will turn out no less tasty in clay pots, deep-bottomed frying pans and multicooker bowls.
• It is not recommended to add potatoes and other vegetables to julienne, because... they will “take away” the delicate taste from the dish and turn it into a regular casserole.
• To ensure that the julienne “cap” acquires a golden and aromatic crust on top of the creamy sauce and layer of cheese, you can cover the dish with ground breadcrumbs.

Julienne with mushrooms: recipes with photos

Julienne with chicken and mushrooms is a high-calorie dish that is listed as prohibited on the menu. This issue can be solved simply - the fatty sauce can be replaced 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 the 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).

“Original” julienne with seafood

Ingredients:

• Mussels – 400 g
• Shrimp – 200 g
• Onion – 2 pcs.
• Cream – 100 ml
• Cheese – 50 g
• Salt, pepper, herbs - to taste

Preparation: Blanch the mussels and shrimp for 2-3 minutes, fry the onion in butter, place the prepared ingredients in layers in cocotte makers and pour in thick cream with seasonings. Cover with grated cheese and bake for 20 minutes. When serving, decorate with herbs.

Tip: seafood julienne can be prepared in a slow cooker. To do this, use the “Baking” mode to cook the mussels and shrimp for 10 minutes, then add the onion to them and extend the previous mode for another 10 minutes. After this, add cream and spices, close the lid and simmer the dish for 3 minutes in the same multicooker mode.

Champignons, which are the basis of julienne, are a hearty and tasty product. For their nutritional properties they are often called “forest meat”. They have no poison, they taste good and go well with other foods. The main advantage of champignons is their high protein content (and there is more of it than in eggs).

In addition, they contain essential amino acids for the human body, such as biotin, lenoleic and panthenolic acid, and phosphorus. These mushrooms are also rich in B vitamins. It is also worth noting that the calorie content of champignons is 27 calories per 100 grams, so nutritionists strongly advise including them in the diet of those who want to lose weight and those who simply maintain weight.

JULIEN WITH MUSHROOMS AND CHICKEN: RECIPE

To prepare dietary julienne, you will need the following products:

1 chicken fillet;
1 onion;
150 grams of champignons;
100 grams of low-fat sour cream;
low-fat cheese;
salt, pepper

Chicken fillet must be boiled and thinly cut into strips. Chop the mushrooms, add salt and fry in a frying pan without oil, add onions to them and fry too. It is very important that the onion does not change its color, otherwise the dish will be bitter.

The term "Julienne" comes from French cuisine. It denotes a special version of cutting vegetables, we call it “straws”. And dishes in which the ingredients are cut in this way are called julienne. It's no secret that the most common version of julienne for us has become a warm salad of mushrooms and chicken under a delicate layer of molten layer. I try to personalize my dishes, so today I offer recipe for dietary healthy julienne with vegetables.

In the summer, it’s a sin not to use vegetables from the garden - this is the best way to stock up on vitamins, minerals, and fiber from vegetables for the coming season. With the onset of the fruit and vegetable season, I try to prepare most dishes from them. Especially side dishes, soups, casseroles. Instead of cereals and pasta, I take vegetables. They are combined with meat, fish, and grown in natural conditions. And I leave cereals for colder seasons, when I want denser food rich in carbohydrates.

Let's move on to the julienne recipe. Mushrooms, by the way, can also be bought at a farm or market. I had vegetables from my dacha, “dear ones”. It took about 1.5 hours to prepare.

Ingredients

I give the weight directly of those parts that went into the dish after cleaning (for example, this applies to onions, eggplant, zucchini).

• Chicken fillet – 300 g;
• Fresh champignons – 200 gr;
• Onions – 70 gr;
• Zucchini (I have yellow) – 117 g (1 small zucchini);
• Eggplant – 109 g (1 piece);
• Tomato – 109 gr;
• Dill and parsley – 7 g;
• Cheese 45% - 35 g;
• Milk 1.5% - 40 g;
• Soft cottage cheese 0% or classic yogurt - 90 g;
• Tomato puree – 90 g;
• Olive oil – 1.5 tsp;
• Salt and spices - to taste.

Preparation

By the way! I cut 1 champignon into slices to fry and leave for julienne decoration on top. The cut of the mushroom is very beautiful, and you can’t help but use it.

• Place the molds with julienne into the oven for 15 minutes and immediately remove them when the time is up. The cheese will melt in the oven, become golden and form a crust. All the aromas will combine, and the taste of the dish will already be uniform. Tomato sauce will help “bind” the ingredients and make the mixture juicy.

Julienne turns out to be truly summery. Vegetables make the dish very juicy and tender. And the cheese filling, thanks to the use of delicate cottage cheese, is not as cloying and greasy as in the classic version. It is creamy and milky, soft and goes perfectly with greens.

Nutritional value and calorie content of julienne with chicken, mushrooms and vegetables (per 100 g):