橄欖油番茄燉雞胸

Name: 橄欖油番茄燉雞胸
Cook time: 17 min
Total time: 17 min
Ingredients: 雞胸肉 100 g (≈ ½ 塊); 番茄 100 g (≈ ½ 顆); 洋蔥 50 g (≈ 1 顆); 橄欖油 ⅓ 湯匙; 水 4⅔ 湯匙; 鹽 ¼ 茶匙; 白胡椒粉 ¼ 茶匙; 糖 ⅓ 茶匙; 蒜 1 瓣

This recipe is AI-generated. Adjust based on your actual situation.

Pan-sear chicken first to lock in juices, then add onion and garlic to release aroma in olive oil, followed by tomatoes and water; simmer gently so tomatoes collapse into sauce, finishing with salt, sugar and white pepper to balance flavor.

Difficulty

Cooking Time

17 min

Ingredients

雞胸肉100 g (≈ ½ 塊)
番茄100 g (≈ ½ 顆)
洋蔥50 g (≈ 1 顆)
橄欖油⅓ 湯匙
水4⅔ 湯匙
鹽¼ 茶匙
白胡椒粉¼ 茶匙
糖⅓ 茶匙
蒜1 瓣

Cookware

平底鍋

Steps

1將雞胸肉切厚片、洋蔥切絲、番茄切大塊、蒜拍碎
2平底鍋中火熱橄欖油 30 秒，放入雞胸肉片兩面煎 3 分鐘至金黃
3放入洋蔥絲與蒜片炒香 1 分 30 秒
4加入番茄塊與水中小火燉煮 10 分鐘至番茄出汁成醬
5最後加入鹽、糖、白胡椒粉調味拌勻即可

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