ID: 72bc5f46...
A super easy and delicious dinner featuring tender chicken breasts served in a rich, velvety garlic sauce with mushrooms and spinach, accompanied by crispy pan-fried potato slices.
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Slice chicken into thin cutlets and dredge in seasoned flour with cheese. → Pan-fry the chicken until golden and cook sliced potatoes in a separate pan until crispy. → Sauté shallots, mushrooms, spinach, and garlic in the chicken pan. → Add stock and cream to the pan, then return the chicken to simmer. → Finish the sauce with cold butter for emulsion and serve with the potatoes.
Slice chicken into thin cutlets and dredge in seasoned flour with cheese. → Pan-fry the chicken until golden and cook sliced potatoes in a separate pan until crispy. → Sauté shallots, mushrooms, spinach, and garlic in the chicken pan. → Add stock and cream to the pan, then return the chicken to simmer. → Finish the sauce with cold butter for emulsion and serve with the potatoes.
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Slicing chicken into thin scallopini (under 1/2 inch) ensures it cooks quickly without drying out.
Soak sliced potatoes in water to prevent browning, but dry them thoroughly before frying to achieve a crispy texture.
Add garlic toward the end of the sautéing process to avoid bitterness from burning.
Whisking in cold butter with the heat off is a French technique called 'monter au beurre' which thickens and shines the sauce without breaking the emulsion.
Clarified butter has a higher smoke point than regular butter, making it ideal for pan-searing at higher temperatures.
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