Chicken and Mushroom Julienne in Ramekins
A favorite, delicious, appetizing dish for a celebration! Chicken and Mushroom Julienne in Ramekins is a wonderfully simple and quick hot appetizer that suits both everyday meals and festive gatherings. Serving it in beautiful dishes makes it look even more impressive.
Updated : 23 July, 2026
Easy
About 20 min.
Ingredients
250 grams
Chicken fillet
250 grams
Champignon
100 grams
Hard cheese
100 grams
Mayonnaise
100 milliliters
Milk
2 tablespoon
Wheat flour
3 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make chicken and mushroom julienne in ramekins? Prepare the ingredients. Use breast fillet, as it is less fatty. It is best if the meat is chilled. If it is frozen, thaw it beforehand by moving it from the freezer to the refrigerator.
Step 2
Wash the chicken fillet and dry it very well; otherwise, excess moisture will prevent it from frying and it will stew instead. Cut the meat into small cubes.
Step 3
Wash and dry the mushrooms, then cut them into small slices. Buy fresh medium-sized champignons that are very white, without spots, damage, or any rotten smell. They should not feel slippery to the touch.
Step 4
Grate the cheese on a coarse grater. Any cheese will work for this dish: hard, semi-hard, or soft, such as mozzarella. The main thing is that it should be tasty, good quality, free from milk fat substitutes, and melt well.
Step 5
Heat the vegetable oil in a pan over medium heat and fry the meat in it until golden brown. Transfer the chicken fillet to a small bowl.
Step 6
Put the mushrooms into the same pan where the meat was fried and fry them until golden brown as well. Transfer the mushrooms to the meat.
Step 7
In the same pan, combine the milk, mayonnaise, salt, and pepper. Warm the mixture over low heat, stirring constantly and breaking up any lumps. Do not bring it to a boil.
Step 8
You should get a smooth sauce of medium thickness.
Step 9
Return the chicken and mushrooms to the pan with the sauce. Mix everything together.
Step 10
Tip: many recipes say that the flour should first be sifted and then added directly to the sauce and mixed in. Since the flour is added all at once to hot sauce, there is a high chance that lumps will form. To avoid this, I sift the flour directly into the pan with the meat.
Step 11
When mixed, the mixture turns out smooth and lump-free.
Step 12
Divide the mixture among the ramekins. Sprinkle the julienne with grated cheese on top.
Step 13
Place the ramekins in an oven preheated to 180°C / 356°F for 10–15 minutes, until an appetizing golden crust appears on the cheese. The exact time will depend on your oven and the size of the ramekins.
Step 14
Serve the julienne in ramekins immediately, while hot. Enjoy!
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