チキンステーキ｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Remove the veins from the chicken breast, and open the chicken breast to make the thickness uniform.
Poke holes with a fork all over both sides of the chicken breast.

Set a plastic bag in a bowl, add (A) and mix.

Put the chicken breast from step 1 into the plastic bag from step 2, remove the air, squeeze out the mouth, and soak in the refrigerator for 1 hour.

Crush the garlic with the belly of a knife and remove the core.

3のブライン液から鶏胸肉を取り出し、キッチンペーパーで水気を拭き取る。
鶏胸肉の両面に薄力粉をまぶす。

Heat olive oil in a frying pan, add garlic, and heat over low heat.
When you can smell the garlic, turn off the heat, add the chicken breast skin side down, and cook over low medium heat without moving.
Once the garlic is browned, remove the garlic once.
Bake for about 5 minutes, and when the chicken breast is browned, turn it over and bake over low heat for 2 to 3 minutes.
When both sides are baked, take it out of the frying pan and let it cook for about 5 minutes with residual heat.

6のフライパンの汚れを取り除き、(B)とにんにくを入れ、にんにくをヘラ等で潰す。
40～50秒程火にかけ、アルコール分を飛ばしたら、バターとしょうゆを加え、とろみがつくまで混ぜ合わせながら加熱する。

鶏胸肉にソースをかけて完成。