蘑菇鸡配白葡萄酒汁

Table of contents

这 蘑菇鸡食谱 这是对传统马沙拉菜谱的改良，清淡丰盛，风味浓郁。

我最喜欢的菜谱之一是我重新制作的马沙拉鸡肉。这道菜简单易做，是晚宴上的上佳主菜。今晚，我们将使用白葡萄酒和龙蒿，为这道菜增添截然不同的风味。

See_also: 软糖布朗尼松露 - 美味假日派对食谱

酱汁味道浓郁，可以很好地冷藏，因此您可以多做一些，将鸡肉和酱汁都冷藏起来，以便在没有太多时间的另一个晚上食用。

See_also: 羽衣甘蓝和藜麦酿波多贝罗蘑菇

蘑菇鸡是晚宴的上佳主菜

如果您没有用过新鲜龙蒿，那就大饱口福了。它有淡淡的甘草味，与白葡萄酒搭配得恰到好处。蘑菇也能很好地吸收酱汁的味道。我们全家都非常喜欢它。

这道菜的烹饪速度也很快，非常适合时间紧迫的忙碌周日晚上。但不要被速度所迷惑，这道菜非常适合在任何高级晚宴上享用。

撒上香菜。

我尽量减少我所有食谱的用量。您可以使用橄榄油喷雾器或帕姆烹饪喷雾器来减少所列的橄榄油用量。我使用不粘锅来减少所需的油量。

你是否也像我做这道蘑菇鸡肉食谱一样，对尝试过的真实食谱进行过调整？我很乐意在下面的评论中听到你的一次调整。

产量：4 人份

白葡萄酒汁蘑菇鸡

这道蘑菇鸡食谱采用了白葡萄酒和龙蒿，给传统食谱带来了有趣的变化。

烹饪时间 20 分钟 总时间 20 分钟

配料

16 盎司去骨去皮鸡胸肉
2 汤匙橄榄油
1 个洋葱，切碎
4 瓣大蒜，切碎
2 杯蘑菇片，切片
半杯干葡萄酒
1/2 杯鸡汤
1/4 茶匙盐
少许胡椒
2 汤匙新鲜龙蒿（或 2 茶匙干龙蒿）
1 个柠檬汁
2 汤匙玉米淀粉加 1/4 杯水（或鸡汤）。
1 汤匙新鲜欧芹作为点缀

说明

将鸡胸肉放在盘子里，用盐和胡椒粉调味。
将新鲜龙蒿切丁，撒在鸡肉两面。
用 2 茶匙橄榄油将鸡肉两面煎至微黄并熟透。取出并盖好盖子。
将洋葱和大蒜切丁，在同一锅中再加 1 茶匙橄榄油烹煮。
加入剩余的橄榄油，将蘑菇煮至微黄。
将柠檬挤在蘑菇、洋葱和大蒜混合物上。
在锅中加入葡萄酒并搅拌。加入鸡汤。
加入玉米淀粉混合物，搅拌至汤汁顺滑。如果汤汁太稠，可加入更多葡萄酒或鸡汤。
再煮几分钟，直到鸡肉变热。
撒上香菜。

营养信息：

产量

食用量：

每次食用量： 卡路里：341 总脂肪：12 克饱和脂肪：2 克反式脂肪：0 克不饱和脂肪：8 克胆固醇：97 毫克钠：269 毫克碳水化合物：15 克纤维素：3 克糖：4 克蛋白质：38 克

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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