Dragon-earned chicken
By VicentaLakin
The fragrance of truffles and fragrances is quite compatible with a simple cream chicken。
Recipe Recommendations
- chicken breast 4 pieces
- flour 2 tablespoons
- winter onion of 2
- tarragon
- white wine
- clear chicken soup 350 ml
- whipped cream 4 tablespoons
- salt appropriate amount
- black pepper appropriate amount
- unsalted butter appropriate amount
- sunflower oil appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Dragon-earned chicken
1
The oven's cold. The chicken cut the fat, dried it out with paper towels and sprayed it. A little salt, black pepper。2
The frying pan is filled with butter, a spoonful of sunflower oil, and the fire is heating. Put it in the chicken and fry it each for about six minutes。3
Winter onions to cut the skin. Artemisynthesis washes the leachate clean, cutting the cutting of the cutting-edge long leaves for a bit of fumigation. The rest of the leaves are removed and slightly spare。4
Chicken in the oven. The winter onions are put in the rest of the oil in the pot for one minute and then added to the wine and half of the truffles. When only half of the wine is cooked, the chicken soup is added, and the juice is half。5
Add fresh cream and remaining truffles. Chicken comes back to the pot, boils on each side for a minute to heat. A little salt and a little black pepper sauce, with truffle leaves to the back table。