黑胡椒奶油雞胸

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

Sear chicken first to lock juices, set aside. Sauté garlic and onion until fragrant, bloom black pepper, deglaze with a splash of water, then stream in milk while whisking in slurry to silky thickness; sweeten lightly, season, return chicken to coat in sauce.

Difficulty
Cooking Time
24 min

Ingredients

  • 雞胸肉120 g (≈ ½ 塊)
  • 橄欖油1⅓ 湯匙
  • 蒜1 瓣
  • 洋蔥40 g (≈ 1 顆)
  • 黑胡椒¼ 茶匙
  • 糖⅓ 茶匙
  • 鹽¼ 茶匙
  • 鮮奶8 湯匙
  • 太白粉⅓ 湯匙
  • 水2⅔ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1將雞胸肉切塊、蒜切末、洋蔥切丁
  2. 2將雞胸肉塊加入黑胡椒、糖、鹽醃製 15 分鐘
  3. 3平底鍋中火熱橄欖油 20 秒，放入醃製後的雞胸肉塊兩面煎 2 分鐘至金黃取出備用
  4. 4平底鍋中火熱剩餘橄欖油 20 秒，加入蒜末、洋蔥丁爆香 45 秒
  5. 5加入黑胡椒炒香 20 秒
  6. 6加入水 1 分鐘煮滾後，再加入鮮奶
  7. 7將太白粉與水拌勻成太白粉水，邊攪拌邊慢慢淋入平底鍋 1 分鐘煮至濃稠
  8. 8加入糖、鹽調味
  9. 9放入煎好的雞胸肉塊大火拌煮 30 秒至均勻裹上醬汁

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