迷迭柠檬鸡扒 Chicken steak with lemon & rosemary sauce

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【材料】
鸡胸肉1副(切半公分厚片)
【腌料】
芥末1茶匙、栗米粉1茶匙、柠檬1粒取汁、迷迭香1茶匙、盐和黑胡椒粉适量、橄榄油1汤匙
【酱汁】
牛油2汤匙、新鲜迷迭香1束、蒜头2瓣、面粉1汤匙、鸡高汤300-350毫升、发起鲜奶油50毫升、盐和胡椒粉适量
生菜叶拌碟(随意)
【做法】
1. 用腌料腌鸡肉1小时。(图1-4)
2. 把鸡肉煎至熟后置放一旁。(图5)
3. 酱汁做法:起锅热牛油,把蒜头和迷迭香炒至香后加入面粉。(图6)
4. 慢慢加入高汤和腌鸡肉的酱汁,小火焖煮,这时加入鸡肉一起煮,确保鸡肉熟透。(图7)
5. 加入奶油和调味料。(图8)
6. 取出鸡肉排碟,然后淋上煮汁,随意配蔬菜吃。

【Ingredients】
1 chicken breast (sliced into 0.5cm thick)
【Marinade】
1 tsp mustard, 1 tsp corn flour, juice from 1 lemon & its zest, 1 tsp rosemary, salt & black pepper to taste, 1 tbsp olive oil
【Sauce】
2 tbsps butter, 1 sprig fresh rosemary, 2 cloves garlic, 1 tbsp plain flour, 300 -350 ml chicken broth, 50ml thick cream, salt & pepper to taste
Fresh vege on the side to serve (lettuce, tomatoes, etc)
【Method】
1. Marinate the sliced chicken breast for 1 hour. (pic 1-4)
2. Pan fry chicken breast until cooked, set aside. (pic 5)
3. Heat butter in a pan, sauté the garlic and rosemary until fragrant, adding the plain flour. (pic 6)
4. Slowly add broth and all the balance from the chicken marinade and simmer; then add in chicken pieces to make sure the meat is cooked thoroughly.(pic 7)
5. Add cream and adjust seasonings to taste. (pic 8)
6. Remove chicken steak, place on a plate, pour sauce over and serve with fresh vegetables on the side.