法式芥末燴雞 Chicken Dijon

材料A Ingredients

去骨去皮雞胸肉 Boneless Skinless Chicken Breast 2 片 piece 紅蔥頭丁 Diced Shallot 1/4 杯 cup 大蒜末 Minced garlic 2 大匙 Tbs 白酒 White wine 1/4 杯 cup 粗粒法式芥末醬Coarse Dijon mustard 3 大匙 Tbs 半對半鮮奶油 Half-and-half 1 杯 cup 特級初炸橄欖油 Extra virgin olive oil 2+1 大匙 Tbs 鹽 Salt 1/3+1/3 小匙 tsp 黑胡椒 Black pepper 1/4+1/4 小匙 tsp

配菜﹕清炒彩蔬 & 野菇培根炊飯

Side Dish: Sautéed Colorful Vegetables & Wild Mushroom Bacon Pilaf



做法﹕

1.	雞胸肉橫切成兩片，再用紙巾擦乾。雞肉上鋪上一層保潔膜，用肉槌平滑的那一面將雞胸較厚的地方槌薄。然後均勻撒上1/3小匙的鹽和1/4小匙的黑胡椒。
2.	平底鍋燒熱後加入兩大匙橄欖油。放進雞胸肉用大火煎1分鐘，翻面再煎一分鐘。盛出雞肉裝盤。
3.	原鍋加入1大匙油。放進蒜末和紅蔥頭丁用小火炒香。倒進白酒並用木杓將鍋底咖啡色的殘留物刮鬆。再加入芥末醬，鮮奶油, 1/3小匙鹽和1/4小匙黑胡椒用中小火煮到醬汁剩下2/3，大約5分鐘，要邊煮變攪動。
4.	將雞胸連肉汁倒回鍋裡繼續用中小火煮2分鐘，中途翻面一次。

PROCEDURE:

1.	Horizontally cut each chicken breast in half. Dry the chicken with paper towels. Cover the chicken with a piece of plastic wrap and use the flat side of a meat mallet to pound the chicken breast to make it evenly thick. Sprinkle the chicken with 1/3 tsp of salt and ¼ tsp of black pepper.
2.	Add 2 tbs of olive oil to a pan. Add the chicken and pan-fry over high heat for 1 minute. Turn the chicken over and cook for another minute. Transfer the chicken to a plate.
3.	Add 1 tbs of oil to the same pan. Place in the shallot and garlic and sauté in low heat until aromatic. Pour in the white wine and deglaze (loose the brown bits on the bottom) the pan with a wooden spoon. Add the mustard, half-and-half, 1/3 tsp of salt and ¼ tsp of black pepper and cook in medium-low heat until the sauce is reduced by 1/3, approx. 5 minutes. Stir consistently.
4.	Return the chicken and its juice back to the pan and simmer over medium-low heat for 2 minutes – turn the chicken once in the half way.

最後更新 (Last Update): 08/12/2015
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