Pan-seared Chicken Breast With Pan Sauce 煎鸡胸

作者： daisy的笔记

用料

• Chicken breast (skin on) 带皮鸡胸肉 4
• Onion (sm. dice) 洋葱切小粒 1/2 cup
• Garlic (minced) 蒜切碎 2
• Butter 黄油 1 tbsp
• Vegetable oil 蔬菜油 4 tbsp
• White wine 白葡萄酒 1/2 cup
• Chicken stock 鸡高汤 2 cup
• Flour 面粉 3 tsp
• Parsley 香叶 Garnish
• Salt, pepper 盐，黑椒粉 TT

Pan-seared Chicken Breast With Pan Sauce 煎鸡胸的做法步骤

步骤 1

Season the chicken with salt and pepper and pan-sear in oil until it is golden brown and cooked through. 用盐和黑椒粉将鸡胸调味然后在锅中煎熟至金黄色。

步骤 2

Set it aside and let it rest. 在一边放凉待用。

步骤 3

Saute the onion and garlic in chicken juice. Add the flour and cook out its flavor, about 5 minutes. Add the wine and reduce to au sec. Add the stock and simmer to the right consistency(nappe). Add the butter and season with salt and pepper. 洋葱和蒜在鸡汁中煸香，加入面粉至有香味（约5分钟）。再加入白酒并收汁。加入高汤慢火煮到想要的稠度。加入黄油及盐、黑椒粉调味。

步骤 4

Serve the chicken with sauce on the bottom, garnished with parsley. 将酱汁放在盘底，鸡胸切块入在上面，并用香叶装饰。

菜谱创建时间：2018-03-11 02:10:17