忌廉蘑菇白酒雞扒

雞扒抹乾水份，加入鹽和黑椒2邊醃10分鐘！熱鍋下牛油，之後把雞扒雞皮向下！可以煎至皮脆後拿起！不用煎至全熟！

用同一隻鑊的油，加入洋蔥和蘑菇炒香，之後再加入蒜蓉，然後加入麵粉炒至無粉粒！倒入白酒至酒精揮發，之後便加入雞湯、百里香和雞扒細火煮20分鐘，再加入忌廉煮5分鐘至汁煮至濃厚後，加入鹽和黑椒調味即成！

created by photogrid

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created by photogrid

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created by photogrid

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Ingredients (serves 2)

chicken fillets

g diced onion

g mushrooms

tbsp butter

tbsp flour

tbsp minced garlic

ml chicken stock

ml cream

ml white wine

bay leaf or thyme

parsley (garnish)

salt, black pepper

Method

Pat chicken dry, season with salt and pepper, rest 10 min. Sear skin-side down in butter until crisp; remove (not fully cooked).

In same pan sauté onion and mushrooms, add garlic, then flour. Add wine and cook off alcohol. Add stock, herbs and chicken, simmer 20 min. Stir in cream, cook 5 min until thickened. Season and garnish.

忌廉蘑菇白酒雞扒