橄榄园复制猫鸡胸肉配烤大蒜、蘑菇和迷迭香

Table of contents

这 橄榄园复制猫鸡胸肉 这道菜基本上就是我经常做的白葡萄酒酱汁炖鸡，但这道菜的主角是整瓣烤蒜。

橄榄园复制猫食谱

最近，我去橄榄园品尝了最美味的全蒜蘑菇鸡。我决定尝试复制这道菜，并想出了一个与他们的主菜味道非常相似的食谱。这道菜非常棒，配上浓郁美味的葡萄酒酱，风味十足。如果你没有尝试过烤蒜，你就不知道你错过了什么。它可以去除大蒜的酸味和苦味。将大蒜切片，留下柔软香甜的蒜瓣，作为蘑菇酱的完美配料。

再加上新鲜的迷迭香，这道菜的法式风味多于意式，但却美味可口。

你一定不会相信烤大蒜有多好吃。我先把大蒜吃光了，还想再吃！这道菜配上奶油大蒜土豆泥非常美味。产量：4 个

烤蒜瓣、蘑菇和迷迭香鸡肉

在家复制猫咪食谱，享受橄榄园鸡肉的美味。

准备时间 5 分钟 烹饪时间 45 分钟 总时间 50 分钟

配料

1 头大蒜，切去顶部
1 茶匙橄榄油。
2 汤匙特级初榨橄榄油
1 杯蘑菇，切片
1.5 磅去皮去骨鸡胸肉
1/4 茶匙犹太盐
少许现磨黑胡椒
1 汤匙无盐黄油
2 汤匙无盐黄油，冷藏
1/4 杯干白葡萄酒
1/2 杯鸡汤
2 杯小菠菜叶
2 汤匙新鲜迷迭香丁，外加用于点缀的枝条

说明

将大蒜头放在一层铝箔纸上，切口朝上。淋上少许橄榄油，然后包在铝箔纸里。将大蒜烤至非常软，约 45 分钟。放凉后剥皮，将蒜瓣分开。
烤蒜的同时，在不粘锅中加热橄榄油，烹煮蘑菇，直到它们开始变软，大约 5 分钟。
用盐和胡椒调味，将鸡肉放入平底锅中，加入迷迭香丁，用中高火烹煮，直至鸡肉微微变色并熟透，每面约 4 分钟。取出鸡肉保温，但将蘑菇留在锅中。
加入白葡萄酒和鸡汤，轻轻烹煮，直到液体减少，汤汁稍微变稠--大约 5-8 分钟。
加入整个煮熟的蒜瓣，再轻轻烹煮约 2 分钟。将鸡肉放回锅中，再轻轻烹煮一分钟左右。
在另一个平底锅中，用中火加热 1 汤匙黄油，加入小菠菜，使其微微变软。
将枯萎的菠菜放在一个盘子里，上面放上鸡胸肉。浇上蘑菇和大蒜酱汁，用一枝新鲜迷迭香点缀。配上奶油大蒜土豆泥。

营养信息：

产量

食用量：

每次食用量： 热量：483 总脂肪：23 克饱和脂肪：8 克反式脂肪：0 克不饱和脂肪：13 克胆固醇：168 毫克钠：380 毫克碳水化合物：7 克纤维素：3 克糖：2 克蛋白质：57 克

See_also: Pestiños - 带有葡萄酒和肉桂香味的传统西班牙曲奇饼干

由于配料的自然变化和我们的烹饪方式，营养信息是近似值。

Bobby King

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