香橙煎雞胸 Seared Chicken with Orange Sauce

材料 Ingredients

無骨無皮雞胸 Boneless skinless chicken breast 2 個 ea 柳橙 Orange 2 個 ea 芥菜籽油 Canola oil 3 大匙 Tbs 鹽 Salt 1/2 小匙 tsp 黑胡椒 Ground black pepper 1/4 小匙 tsp 香橙甜酸醬 Orange Gastrique Sauce 1 杯 cup

做法

1.	準備 香橙甜酸醬 。柳橙兩頭切掉後去皮(白色部份要完全切除)，順著白膜切出果肉。
2.	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。兩面抹上鹽和黑胡椒。
3.	平底鍋燒熱後加入芥菜籽油，再放進雞胸用中大火煎2分鐘，翻面煎到雞變熟，大約再2分鐘。
4.	盛出雞肉。將香橙醬汁倒入鍋內，用木杓將鍋底咖啡色的殘留物刮鬆。
5.	裝盤時先淋上些許香橙甜酸醬，上放雞肉片，再配上青色蔬菜，柳橙片和越蔓莓佐料 。

PROCEDURE

1.	Prepare the Orange Gastrique Sauce . Cut off the two ends of the oranges and slice off the peel (remove all the white part). Section the oranges between membranes.
2.	Horizontally cut each chicken breast in half and dry them 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.Spread the salt and black pepper on both sides of the chicken.
3.	Add the canola oil in a heated pan. Place in the chicken breasts and pan-fry over medium-high heat for 2 minutes. Turn them over and cook until the chicken is done, approx. another 2 minutes.
4.	Transfer the chicken onto a plate. Pour the orange sauce in the pan and deglaze (loose the brown bits on the bottom).
5.	Spoon proper amount of Orange Sauce onto a plate. Place a piece of chicken breast on top of the sauce then top. Serve with sautéed green vegetables, orange segments and cranberry relish .

最後更新 (Last Update): 12/29/2015
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