在家也可以做出米其林的星級料理：奶油檸檬香草雞 ~ Creamy Lemon Rosemary Chicken

步驟如下：
1. 將雞胸肉放於砧板上，蓋上保鮮膜拍打至均勻厚薄度，以方便雞肉的均勻受熱。
2. 雞肉兩面都撒上海鹽及黑胡椒粉。
3. 將鑄鐵鍋內放入橄欖油，再將雞肉放入鍋中，待二面均勻上色後取出，包上鋁箔紙。
4. 原鍋中倒入有機雞湯、已切碎洋蔥、檸檬汁、大蒜及有機新鮮的迷迭香，攪拌均勻，煮至沸騰。
5. 加入無鹽奶油及鮮奶油，攪拌至均勻及黏稠的狀態，加入原雞胸肉，放上檸檬片。
6. 放入已預熱190度的烤箱中，烘烤10～12分鐘。
7. 上桌囉，請享用❤️
Steps:
1. Place the chicken breasts on a cutting board, cover them with plastic wrap, and pound until roughly the same thickness.
2. Sprinkle both sides of the chicken breasts with sea salt and black pepper.
3. Add olive oil to the ovenproof skillet, then put the chicken in and cook until both sides are evenly colored. Set it on a plate and cover tightly with aluminum foil.
4. Pour organic chicken broth, chopped onions, lemon juice, garlic, and organic fresh rosemary into the original skillet. Stir evenly and bring to a boil.
5. Add unsalted butter and heavy cream. Stir until even. Add in chicken breast and top with lemon slices.
6. Place the skillet in the oven at 190 degrees and bake for 10 to 12 minutes.
7. Enjoy! ❤️
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