我很少用酒做料理, 因為如果小孩子要吃怕酒精沒有完全的蒸發, 我家就會有一個小關公了. 可是這道菜卻是我非常喜歡的. 甜酒的味道, 還有濃郁的奶香, 搭配上有嚼勁的麵條還有清爽的蔬菜, 又是一道一鍋到底的料理. 這個料理也符合 Ee爸的西方味覺! 想要吃一下西餐的可以試試看喔!

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材料 Ingredients:

無骨無皮雞胸肉 4 塊  Boneless, skinless chicken breasts 4

切片的蘑菇 1.5 杯 Sliced mushroom 1.5 cup

瑪薩拉甜酒 0.5 杯 (甜的, 不是乾的). Marsala wine 0.5 cup (sweet, not dry)

雞高湯 0.5 杯 (可用蔬菜高湯代替) Chicken broth 0.5 cup (can substitute with veggie broth)

鮮奶油 0.5 杯 Heavy cream 0.5 cup

麵條 2-3 人份 Pasta noodles 2-3 servings

調味料 Seasoning:

橄欖油, 黑胡椒, 鹽巴適量 Olive oil, black pepper and salt appropriate amount

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把蘑菇切成片, 雞肉切成薄片

Sliced the mushroom and sliced the chicken breasts into thin strip

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雞胸肉加上黑胡椒跟鹽巴調味

Season the chicken breasts with salt and pepper

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用一個有深度的鍋子, 熱橄欖油, 然後先把雞胸肉煎 8-9 分熟. 把雞肉拿起來放旁邊

Use a deep cooking pan, put in olive oil, and cook the chicken breast until 80%-90% done and then put it aside

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用同一個鍋子, 把油蔥炒到軟

Using the same pan, saute the chopped onion first

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炒到半熟以後, 放入蘑菇再炒, 並且加入少許的胡椒跟鹽巴

After the onion is about half cooked, put in all of the sliced mushroom and salt and pepper for seasoning

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蘑菇變軟的時候, 放入瑪薩拉酒

When mushrooms are soften, put in the sweet marsala wine

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 再加入高湯 (雞高湯或者是蔬菜高湯)

Add in the stock (chicken or veggie)

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再加入鮮奶油

Add in heavy cream

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等煮開了再放進去剛剛煎好的雞胸肉

After the sauce comes to a boil, add in the chicken breasts that were cooked earlier

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等義大利麵煮好以後, 可以放進去伴一伴, 或者是直接把醬汁跟雞肉淋在義大利麵上喔!

After the pasta is cooked, you can add it to the chicken marsala sauce; or you can just add the sauce on top of the pasta.

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整個欲罷不能的一直吃! 喜歡濃一點醬汁, 可以小滾久一點

If you liked your sauce to be thicker, you can boil the sauce for a bit longer.

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這個當隔天餐也很棒喔! 希望大家會喜歡!

 

 

今天又做了一次, 發現用雞柳條的 size 更剛好喔! 都不用再切, 直接省了一道手續了!

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來我的粉絲頁逛逛吧! 有更多的生活點滴分享喔!

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