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Chicken Breast Pasta Recipe ( 雞胸肉意粉 )

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Ingredients
  

  • 1118 g chicken breast
  • 2 small (312g) onion
  • 227 g mushroom
  • 1 lemon
  • 360 g pasta
  • 4 cups chicken broth
  • 40 g butter
  • 3 tbsp flour
  • 10 g thyme
  • 354 g evaporated milk
  • 3 tbsp mirin
  • Marinade Ingredients
  • 1 tbsp lemon skin
  • 11/2 tbsp lemon juice
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp white pepper
  • 5 g thyme

Instructions
 

  • First, wash the chicken breast and then dry them out. Cut those thick portions of chicken breast into the big pieces. Use a knife or fork to make more holes in the chicken breast pieces. Marinade the chicken breast for an hour.
  • Use a paper towel to remove all the dirt from the mushroom. Cut them into thick pieces.
  • Peel onions and cut into strips.
  • Cook the pasta according to the package instructions.
  • For the sauce: Put 1 tbsp of oil with low heat in the wok. Add butter and put the flour after butter melted. Stir slowly and evenly. Add a small quantity of chicken broth each time and stir evenly. After pouring all the chicken broth, stir it until it becomes a liquid state. Then add salt, evaporated milk and thyme.
  • Put 1 tbsp of oil in the wok on medium heat. Add the onion and fry for about one minute. Put the mushroom, stir well and add the cream sauce immediately. After boiling, add the pasta and stir well.
  • Add 2 tbsp of oil on high heat. Fry both sides of chicken breast until golden. Add 3 tbsp of mirin and turn to medium heat. Put the lid on for about one minute. Serve.

Notes

1.Making the holes in the chicken breast allow marinade to absorb easily.