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20分
Rinse the broccoli florets lightly with water, divide into small florets and cut into bite-size pieces.
Remove the skin from the chicken breast, cut in half lengthwise, and cut into 5mm-thick strips.
Sprinkle both sides of the chicken breast with salt and pepper and dust with flour.
Sprinkle the broccoli florets with salt.
フライパンを中火にかけ、油を入れる。
鶏むね肉とブロッコリーを並べ焼き色をつける。
(A)を全体に回しかけ、蓋をして蒸し焼きにする。
水分が飛び、火が通ったら完成。
・If you cut the chicken breast so that the fibers are cut, it will be soft.
・By sprinkling the chicken breast with flour, it becomes soft.
・By sprinkling salt on the broccoli first, the color develops evenly and the taste is evenly distributed.
・By baking the broccoli without pre-boiling it, the nutrients are not lost and the taste is condensed and finished deliciously.
・You can eat it as it is, or you can eat it with ponzu sauce, shichimi mayonnaise, and sesame sauce.
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