Chicken julienne dietary. Healthy food: julienne with mushrooms and chicken

For a festive lunch or dinner with loved ones, every hostess strives to cook something very refined, unusual and tasty. However, culinary experiments are not always successful, as not everyone likes an exotic combination of flavors and products. But everyone is very fond of dishes that “blow” with warmth, comfort and home cooking. Just such a warm and very homely, but at the same time exquisite, dish is julienne. This dish came to us from France in the middle of the last century and immediately became very popular. Initially, the term "julienne" was used to refer to a special type of cutting of fresh vegetables - thin straws. After some time, this name was given to a dish of mushrooms with bechamel sauce, which in France is called "cocote". To this day, julienne is cooked exclusively in cocotte makers, that is, special metal forms of small volume. Julienne is made from a variety of ingredients, but traditionally it is made from mushrooms with a creamy sauce and a cheese crust. Over time, culinary experts began to cook julienne from chicken, seafood, ham and even fish. But the most ideal and popular option, according to most people, is chicken julienne with mushrooms. These two main components are ideally combined, and their tastes and aromas complement and set off each other.

Chicken julienne with mushrooms has firmly entered Russian cuisine, earning a reputation as an exquisite, simple, but tasty and festive dish that can be prepared very quickly. In this article, we will tell you about the nutritional value of chicken julienne with mushrooms, as well as share a classic recipe for its preparation.

Nutritional value of chicken julienne with mushrooms

The nutritional value of chicken julienne with mushrooms is 210 kilocalories per 100 grams, that is, this dish is quite high-calorie and nutritious. People who are watching their weight should consume it in small amounts at lunchtime. In order to lose weight, chicken julienne is not seasoned with cream, then it can even be consumed for dinner.

The basis of chicken julienne is dietary chicken meat, namely its breast. As you know, chicken breast contains very little fat, but is rich in easily digestible animal protein, B vitamins, iron, phosphorus and calcium. Chicken fillet contains few calories and is used as a diet food by people suffering from diseases of the gastrointestinal tract and obesity. In addition, this meat is the most useful and delicious in chicken, it is used to prepare most dishes. Chicken fillet has a light color, very delicate taste and pleasant texture. A variety of salads, hot and cold appetizers, as well as soups are prepared from it. In order to reduce the calorie content of the dish, chicken should be boiled, not fried and consumed with fresh vegetables. Such food will not harm the figure, but, on the contrary, will contribute to healthy weight loss.

The second main ingredient in chicken julienne is mushrooms, namely champignons. You can use other types of mushrooms, but in France this dish was traditionally prepared with champignons. Such popularity is explained by their non-toxicity, delicate aroma and delicate taste. In addition, fresh champignons are very useful, as they contain many vitamins, minerals, organic acids and vegetable protein. They include vitamins B, P, E, D, iron, phosphorus, potassium, zinc and lecithin. All these substances are very important for the body, as they are responsible for the normal functioning of the nervous and cardiovascular systems, and also fill the body with the necessary protein, which is the main "building material" for our body. Mushrooms are 85% water, so they contain very few calories. Dishes with their participation can be consumed by absolutely everyone, especially people who want to lose weight, but at the same time eat hearty, nutritious and full.

Sauce for chicken julienne with mushrooms is made on the basis of cream or sour cream, which further increases the nutritional value of this dish. It is also sprinkled with grated hard cheese and baked under the cheese crust. Cheese and cream are an excellent source of vitamins, minerals, and, most importantly, easily digestible calcium, which is responsible for the formation and hardness of the skeleton. The combination of all these products makes chicken julienne with mushrooms a very satisfying, tasty and healthy dish that will fill you with the necessary substances and energy, and also give you the pleasure of its taste.

Recipe for classic chicken julienne with mushrooms

To make six servings of Traditional Chicken Mushroom Julienne, you will need:

• Chicken fillet 500 gr.;
• Fresh champignons 500 gr.;
• Onion 2 pcs.;
• Cream 25-30% fat 300 ml;
• Salt;
• Ground black pepper;
• ground nutmeg;
• Flour 2 tbsp. l.;
• Vegetable oil 3 tbsp. l.;
• Hard cheese 200 gr.

1. Rinse the chicken fillet thoroughly, cut off the fat and films from it. Boil it until tender in a small amount of water.
2. Peel the onion and cut into small cubes.
3. Pour vegetable oil into a frying pan and saute the onion in it until a light golden hue.
4. Rinse mushrooms thoroughly, pat dry on paper towel and cut into small pieces.
5. Add the mushrooms to the onion and continue to saute until the liquid has completely evaporated and a golden color appears.
6. Cool the boiled chicken a little, cut into small pieces and add to the fried mushrooms and onions. Lightly salt and season the chicken and mushroom mixture. Continue to fry everything for another 3-4 minutes.
7. Toast the flour in a dry frying pan until light golden brown.
8. Pour the cream into it and mix everything thoroughly so that there are no lumps. Add a pinch of salt, pepper and nutmeg to the sauce.
9. Simmer the sauce, stirring constantly, over low heat for 5 minutes.
10. When the sauce is ready and becomes thicker, pour it over the chicken and mushrooms and mix everything thoroughly.
11. Grate hard cheese on a medium grater.
12. With the resulting mixture, fill the cocotte makers almost to the top, then sprinkle them with cheese.
13. Bake the julienne in a preheated oven at 200 degrees for 15 minutes. The cheese on the surface of the cocotte makers should completely melt and acquire a light golden crust.
14. When the cheese is browned, remove the cocottes from the oven, decorate them with sprigs of fresh dill and serve, wrapping their handles with paper curlers. Classic chicken julienne with mushrooms is ready! This dish will certainly please all your guests and relatives, and will also decorate any table. It has become a traditional Russian hot appetizer, ideal for any feast. If you use this snack in moderation, you will not gain extra pounds, but you will please yourself with its exquisite and delicate taste.

Low-carb meals for diabetes are a must-have for every day. Such dishes can be ignored by carbohydrates, and not worry about the glycemic index. Therefore, today we will prepare a diet julienne with chicken and mushrooms. Very hearty and tasty snack.

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

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Ingredients:

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

How to cook diet julienne with chicken and mushrooms:

• Boil chicken fillet. Cut into small strips.
• Cut mushrooms into slices. Cut the onion. Fry the mushrooms and onions in a dry frying pan for a few minutes. Salt and pepper to taste. Try not to burn the onion. As soon as it starts to get dark, remove from the stove.
• Get small baking pans. They are sometimes even called julienne molds.
• Put in them a little chicken fillet, mushrooms and sour cream. Stir. Divide all the filling into molds.
• Sprinkle top with grated cheese.
• Put 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:

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 a tasteless mozzarella. Also, you do not need to take cheap cheese so that there is not a uniform cap that cannot 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 delicious, cooking recipes along with a diabetes diet. Control your sugar and be healthy.

be careful

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Champignons, which are the basis of julienne, are a hearty and tasty product. For their nutritional abilities, they are often called "forest meat". They do not contain poison, they taste good and go well with other products. 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, linoleic and panthenolic acid, 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 for those who want to lose weight and those who simply maintain weight.

JULIEN WITH MUSHROOMS AND CHICKEN: RECIPE

To prepare a diet 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. Cut the mushrooms, salt and fry in a 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.

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 chicken pieces, baked under in small cocottes.

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

Features of cooking julienne

Julienne with mushrooms is considered one of the simplest and fastest restaurant dishes, subject even to inexperienced housewives. 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 put into 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 cook the “correct” julienne from the first attempt:

• 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 made from flour and heavy cream fried to a golden color, which are added to the flour in a thin stream and simmered on 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 with thorough stirring.
• The traditional julienne is cooked and served in special small ladles (kokotnitsa), but today housewives easily deviate from this rule - the dish will turn out to be no less tasty in clay pots, deep-bottomed pans and multicooker bowls.
• It is not recommended to add potatoes and other vegetables to the julienne, because. they will “take away” the delicate taste from the dish and turn it into an ordinary casserole.
• In order for the “cap” of julienne to be guaranteed to acquire a golden and fragrant crust on top of the creamy sauce and a 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 in the forbidden menu category. This issue is solved in an elementary way - fatty sauce can be replaced with vegetable broth or low-fat yogurt, and on the table you will have a delicious diet dish that does not harm the 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

Cooking: 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. In the meantime, prepare the cream sauce - fry the flour and combine with cream, cook until thickened. Fill kokotnitsa 2/3 with mushrooms, onion and chicken, pour sauce (2 tablespoons into each kokotnitsa), cover with grated cheese and put in the oven for 10 minutes until browning.

Tip: the 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-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, mushrooms, porcini) - 500 g
• Onion - 2 pcs.
• Milk - 300 ml
• Flour - 3 tbsp.
• Cheese - 200 g
• Salt, pepper, nutmeg - to taste

Cooking: fry the onion and mushrooms in a frying pan, boil the chicken meat separately, add it to the mushrooms and pour over the sauce, which should be boiled from the fried flour and milk. Top julienne in a pan with grated cheese 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

Cooking: cut the mushrooms into thin plates and sprinkle with lemon juice so as not to darken. Stew mushrooms in water without adding oil in a pan for 10-15 minutes. Arrange the prepared mushrooms in cocotte bowls and pour over the sauce, for which you need to beat the yogurt with yolks and seasonings. Cover with grated cheese and bake in the oven - 10-15 minutes at a high temperature (~ 250 degrees).

"Original" julienne with seafood

Ingredients:

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

Cooking: blanch mussels and shrimp for 2-3 minutes, fry the onion in butter, put the prepared ingredients in layers in cocotte bowls and pour in thick cream with spices. Top with grated cheese and bake for 20 minutes. When serving, decorate with herbs.

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