青醬奶油蒜香雞櫛瓜

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

Oil in pan; sweat garlic first, then sear chicken until golden; add zucchini slices and cauliflower florets so they cook without over-softening; stir in pesto to coat everything; finally swirl in cream to create a silky sauce that clings to the proteins and vegetables.

Difficulty
Cooking Time
9 min

Ingredients

  • 橄欖油⅔ 湯匙
  • 蒜2 瓣
  • 雞胸肉140 g (≈ ½ 塊)
  • 櫛瓜120 g (≈ ½ 條)
  • 青醬1⅓ 湯匙
  • 鮮奶油2⅔ 湯匙
  • 水1⅓ 湯匙

Cookware

  • 平底鍋

Steps

  1. 1平底鍋中火熱橄欖油 45 秒，加入蒜炒香 30 秒
  2. 2加入雞胸肉煎至兩面金黃 2 分鐘
  3. 3加入櫛瓜片以中火翻炒 1 分 30 秒至表面微焦
  4. 4加入青醬拌勻使雞胸肉與櫛瓜均勻裹上醬料
  5. 5加入鮮奶油與水，以小火攪拌至醬汁濃稠 3 分鐘

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