奶油番茄鸡胸肉 Creamy Tomato Chicken Breast Recipe

English Version

Creamy Tomato Chicken Breast Recipe

Ingredients

• 1 chicken breast

• Salt

• Black pepper

• Fresh or dried basil leaves

• 2 cloves garlic

• 1–2 fresh tomatoes (or canned tomatoes, without juice)

• 1 small can of cream

• Mixed vegetables (optional, for finishing)

Instructions

1. Season and Sear the Chicken: Sprinkle salt and black pepper on the chicken breast. Heat the pan to medium-low heat (around level 5–7). Sear the chicken breast until both sides turn golden, about 5 minutes. Avoid high heat, as it can overcook the chicken. Add basil leaves during this stage. Remove the chicken breast from the pan once done.

2. Sauté Garlic: In the same pan, add garlic and sauté until fragrant.

3. Cook Tomatoes: Add chopped fresh tomatoes or canned tomatoes (without juice) and sauté until softened and fragrant.

4. Add Cream: Pour in one small can of cream. Gently simmer until it reaches a light boil.

5. Combine Chicken and Vegetables: Return the chicken breast to the pan, simmer for a few more minutes, and add optional vegetables.

6. Finish and Serve: Avoid overcooking to keep the chicken tender. Serve immediately. If storing for takeaway, cool the sauce quickly to prevent the chicken from becoming chewy.

Note

• One chicken breast is usually enough for one person.

• The key challenge is portion control—don’t overeat, but make sure it’s filling.

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中文版本

奶油番茄鸡胸肉食谱

材料

• 鸡胸肉1块

• 盐

• 黑胡椒

• 罗勒叶（新鲜或干燥） Basil

• 大蒜2瓣

• 番茄1–2个（或罐头番茄，但不要带汁）

• 奶油1小罐

• 蔬菜（可选，用于最后加入）

步骤

1. 调味煎鸡胸肉： 鸡胸肉撒上盐和黑胡椒，锅加热至中小火（大约5–7档）。将鸡胸肉煎至两面金黄，大约5分钟。注意不要用大火，以免煎老。煎的时候加入罗勒叶。煎好后取出备用。

2. 煸香大蒜： 在同一口锅中加入大蒜，煸炒出香味。

3. 加入番茄： 放入切碎的番茄或罐头番茄（不带汁），煸炒至软烂出香。

4. 加入奶油： 倒入一小罐奶油，轻轻加热至微微沸腾。

5. 合并鸡肉和蔬菜： 将鸡胸肉放回锅中，再炖煮一会儿，最后可加入蔬菜。

6. 完成出锅： 不要煮太久，保持鸡胸肉的嫩度。立即出锅食用。如果打包带走，要尽快将汤汁冷却，否则鸡胸肉会变得很难嚼。

提示

• 一人一块鸡胸肉的分量刚刚好。

• 最大的难点是控制分量，避免吃撑或吃不饱。