Julienne with chicken and olives
6 servings
30 minutes
Julien with chicken and olives is an exquisite dish of French cuisine that embodies a harmony of flavors and textures. Historically, julienne referred to a method of cutting ingredients but later became associated with hot appetizers baked in creamy sauce. In this version, tender chicken fillet, aromatic onions, and tangy olives come together in a creamy coating of sour cream, creating a rich and intense flavor. Baked to a golden crust, the julienne acquires an appetizing tenderness and slight acidity complemented by creamy notes. This dish is perfect for both festive tables and cozy dinners, revealing the true magic of French gastronomy.
1
Cut the chicken fillet into strips and fry in butter.
- Chicken breast fillet: 800 g
- Butter: 3 tablespoons
2
Chop the onion and olives and sauté in butter. Add chicken, season with salt and pepper.
- Onion: 100 g
- Green olives: 200 g
- Butter: 3 tablespoons
- Chicken breast fillet: 800 g
- Salt: to taste
- Ground black pepper: to taste
3
Place the chicken mixture in molds, pour sour cream over it, and bake for 10 minutes in the oven at 180 degrees.
- Chicken breast fillet: 800 g
- Onion: 100 g
- Green olives: 200 g
- Sour cream: 600 g
