Chicken Julienne with Turmeric Sauce
Appetizers • World
Description
Chicken Julienne with Turmeric Sauce
Ingredients
- Skin-On Chicken Breasts 10 oz
- Sourdough Bread 10 oz
- Olive Oil 5 fl oz
- Shallot 0 oz
- Malt Vinegar 0 fl oz
- Celery stalk 1 piece
- Fennel 1 piece
- Carrot 1 piece
- Mustard Greens 1 teaspoon
- Turmeric ½ teaspoon
- Chopped Sage Leaves 2 tablespoons
- Butter 2 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Peel the celery and carrot, and remove the outer layer of the fennel. Cut the vegetables into thin strips. Place them in a bowl of water and ice.
Step 2
Preheat the oven to 250°F (248 degrees Fahrenheit) and line a baking sheet with parchment paper. Slice the chicken breast lengthwise. Tear off a piece of plastic wrap the size of a sheet of paper, brush it with olive oil (1 tablespoon), and lay the chicken on it in a single layer. Cover with a second sheet of plastic wrap of the same size. Pound the slices of meat until they are almost translucent. Repeat the process with all pieces.
Step 3
Place the chicken slices on the baking sheet in a single layer and put them in the oven for three minutes, then flip and bake for another two minutes. They should remain soft and not browned. Cut the chicken into thin strips.
Step 4
Cut the slices of bread into 24 triangles. Toast them in a pan with oil.
Step 5
Cook the shallot onion and blend it with olive oil (75 grams), vinegar, mustard, parsley, turmeric, and a pinch of salt.
Step 6
Arrange the toasts on a plate, add the vegetables, top with chicken, and drizzle with the sauce. You can garnish with boiled peas.
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