材料 Ingredients
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做法：
| 1. | 雞胸肉放在砧板上，平滑面向上，再覆蓋一張保潔膜。用肉槌平滑的那一面將雞胸槌成0.8cm厚的薄片。雞胸兩面均勻撒上1/4小匙鹽和1/4小匙黑胡椒粉後裹上薄薄一層麵粉。 |
| 2. | 依照義大利麵的包裝指示將麵煮熟。 |
| 3. | 煎鍋燒到非常熱後加入2大匙油。放進雞胸肉用中大火煎2分鐘，翻面再煎2分鐘。盛出雞肉備用。 |
| 4. | 原鍋加入2大匙油，蒜末和巴西利末爆香(保留少許巴西利末做最後裝飾用)。再放進洋菇片用中火炒至金黃色。加入馬薩拉酒，雞高湯，1/3小匙鹽和1/4小匙胡椒煮滾。 |
| 5. | 將雞片放進醬汁用小火煮3分鐘，翻面再煮3分鐘。加入2大匙麵粉与醬汁拌勻後繼續煮到醬汁變稠。 |
| 6. | 依序將義大利麵，雞片，醬汁裝盤，最後撒上保留的巴西利末。 |
PREPARATION
| 1. | Place the chicken breasts on a cutting board. Cover the chicken with a piece of plastic food wrap. Using the flat side of a meat mallet to pound the chicken breast until it is evenly thick (approx. 1/3" thick). Sprinkle ¼ tsp. of salt and ¼ tsp. of black pepper on both sides of the chicken breasts. Coat the chicken breasts with a thin layer of flour. |
| 2. | Cook the pasta by following the package instructions. |
| 3. | Add 2 tbs. of oil to a very hot pan. Place in the chicken and pan fry in medium-high heat for 2 minutes. Turn the chicken over and continue to cook for another 2 minutes. Set the chicken aside. |
| 4. | Add 2 tbs. of oil, the minced garlic and parsley to the same pan and sauté until aromatic (Reserved some minced parsley for decoration). Stir in the sliced mushrooms and sauté in medium heat until they are golden brown. Add the Marsala wine, chicken stock, 1/3 tsp. of salt and ¼ tsp. of black pepper. Bring the mixture to a boil. |
| 5. | Place the chicken into the sauce and cook in low heat for 3 minutes. Turn the chicken over and continue to cook for another 3 minutes. Blend in 2 tbs. of flour and cook until the sauce is thick. |
| 6. | Plate the dish in the order of pasta, chicken breast and sauce. Sprinkle with the reserved minced parsley for decoration. |
最後更新 (Last Update): 02/06/2014
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