Tuesday 4 November 2008

鸡胸奶脂意大利粉 *Fettuccine With Chicken and Onion Cream Sauce


食材:
橄榄油.......... 1 汤匙
牛油.............. 1 汤匙
蒜米.............. 1/2 汤匙
鸡胸.............. 1 个
大葱.............. 1 粒(切碎)
鸡精粉.......... 1/2 汤匙
双脂奶脂...... 150ml 
牛奶.............. 150ml
Parmesan 或 chedder 乳酪..... 3 大汤匙
意大利粉 fettuccine (加蛋的).. 450g
水.................. 大量
盐.................. 适量
胡椒粉.......... 适量

做法:
1. 意大利粉用有盐份的滚水煮软为止。过冷水,把适量的意大利粉放在盘子上待用。
2. 鸡肉腌盐和胡椒粉, 然后用牛油把它煎熟。煎熟后再切片。
3. 另外热锅,加橄榄油和牛油。把蒜米炒香,大葱炒软为止。
4. 加入牛奶、奶脂、乳酪和鸡精粉。调匀,煮至汤汁变浓。
5. 把煮好的汤汁淋在盘子上的意大利粉。再把鸡肉片摆上去。


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Ingredients:
1 tbsp olive oil
1 tbsp butter
1/2 chopped garlic
1 chicken breast, cut into slices
1 chopped onion
1/2 tbsp chicken stock in powder
150ml double cream
150ml fresh milk
3 tbsp shredded Parmesan or chedder cheese
450g fettuccine with egg
water salt pepper

Directions:
1. Cook fettuccine in boiling salted water until tender but still firm to the bite. Drain and transfer to serving plate.
2. Marinate chicken with salt and pepper. Fry with butter until cooked. Cut into bite-size pieces.
3. Heat olive oil and butter in large frying pan with medium-low heat. Add garlic and onion to fry until colored.
4. Add milk, double cream, cheese and chicken stock. Cook until sauce is thickening.
5. Add (4) on (1) and placed chicken on top before served.

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