Soup (Chinese corn and egg soup) | Recipe transcription by Kenmasu Cooking
Cooking Time required : 20minutes
Chicken saute | Recipe30's recipe transcription
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Ingredients
- 鶏むね肉 : 2枚
- egg : 2 pieces
- パセリ : 適量
- （A）塩胡椒 : 適量
- （A）パルメザンチーズ : 50g
- オリーブオイル : 大さじ4
- Butter (for chicken) : 2 tablespoons
- 小麦粉 : 1/2カップ
- （B）白ワイン : 1カップ
- （B）チキンブイヨン : 1カップ
- （B）おろしにんにく : 1片
- （B）レモン汁 : 1/2個分
- バター（ソース用） : 大さじ2
Time required
30minutes
Procedure
-
1)
Make egg juice
00:14
Put eggs, chopped parsley and (A) in a bowl and mix.
-
2)
Thin chicken
00:53
Remove the skin from the chicken breast, cut it sideways, and tap it to make it thinner.
-
3)
Bake chicken
01:13
Put olive oil and butter in a frying pan and heat.
Add flour and egg liquid to chicken breast in this order and put in a frying pan.
Bake for about 4 minutes until the bottom is browned, turn it over and take it out. -
4)
ソースを作る
02:13
3のフライパンに（B）を入れ、火にかけて煮詰める。
刻んだパセリ、バターを加えて溶かし、鶏むね肉を戻す。 -
5)
仕上げる
03:02
全体にソースを絡めながら、鶏むね肉に火が通ったら完成。
Point
・ You may use chicken thighs.
-Balsamic vinegar or sweet wine may be used instead of white wine.
・ It is also recommended to add your favorite pasta, spinach, asparagus, etc.
・ It is also recommended to use basil instead of parsley.
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