Pan-seared Chicken Breast With Pan Sauce 煎鸡胸
Pan-seared Chicken Breast With Pan Sauce 煎鸡胸的食材和调料
| 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 煎鸡胸的做法与步骤
- 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。
- 2.
Set it aside and let it rest. 在一边放凉待用。
- 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。
- 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。
