檸檬酸豆燴雞 Chicken Piccata

材料 Ingredients

去骨去皮雞胸肉 Boneless skinless chicken breast 2 片 ea 中筋麵粉 All purpose flour 1/4 杯 cup 食用油 Cooking oil 2+1 大匙 Tbs 紅蔥頭末 Minced shallot 2 大匙 Tbs 大蒜末 Minced garlic 1 小匙 tsp 白酒 White wine 1/2 杯 cup 新鮮檸檬汁 Fresh lemon juice 1/3 杯 cup 無鹽雞高湯 Unsalted chick stock 1 杯 cup 續隨子酸豆 Caper 1/4 杯 cup 新鮮扁葉巴西利末 Fresh minced flat-leaf parsley 1/4 杯 cup 鹽 Salt 1/4+1/3 小匙 tsp 黑胡椒 Black pepper 1/4+1/4 小匙 tsp 新鮮扁葉巴西利末 Fresh minced flat-leaf parsley 2 大匙 Tbs 牛油 Butter 1 大匙 Tbs

做法：

1.	雞胸肉橫切成兩片後用紙巾擦乾。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。兩面均勻撒上1/4小匙鹽和1/4小匙黑胡椒粉後裹上薄薄一層麵粉。抖掉多餘的麵粉。
2.	煎鍋燒到非常熱後加入2大匙油。放進雞胸肉用中大火煎1.5分鐘，翻面再煎1.5分鐘。盛出雞肉備用。
3.	原鍋加入1大匙油，蒜末和紅蔥頭末爆香，再放進白酒用木杓將鍋底咖啡色的殘留物刮鬆。加入檸檬汁，高湯，續隨子酸豆，1/3小匙鹽和1/4小匙黑胡椒煮滾。
4.	將雞片放進醬汁用小火煮2分鐘，翻面再煮2分鐘。最後加入牛油和巴西利葉繼續煮到醬汁變稠。

PREPARATION

1.	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. Coat the chicken with a thin layer of flour. Shake off the excessive flour.
2.	Add 2 tbs. of oil to a very hot pan. Place in the chicken and pan fry in medium-high heat for 1.52 minutes. Turn the chicken over and continue to cook for another 1.5 minutes. Set the chicken aside.
3.	Add 1 tbs. of oil, the minced garlic and shallot to the same pan and sauté until aromatic. Stir in the white wine and deglaze ( (loose the brown bits on the bottom). Add the lemon, chicken stock, capers, 1/3 tsp. of salt and ¼ tsp. of black pepper. Bring the mixture to a boil.
4.	Place the chicken into the sauce and cook in low heat for 2 minutes. Turn the chicken over and continue to cook for another 2 minutes. Add the butter and parsley and cook until the sauce is thick.

最後更新 (Last Update): 01/04/2016
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