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把锅内的水煮沸,放入贝壳粉,根据包装袋的指引把贝壳粉煮熟,捞起沥干备用
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用盐及胡椒粉为鸡肉调味
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中火烧热平底锅,落油,煎鸡胸肉至两边呈金黄色
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放入摄氏180度焗炉,烤8-10分钟直至熟透
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用丁香及月桂叶包裹洋葱
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把洋葱球放在锅内,加入牛奶,慢煮20分钟
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把牛油加入平底锅,煮溶,慢慢加入面粉煮成粉糊
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把洋葱丶丁香及月桂叶捞走,牛奶慢慢倒进粉糊,搅拌至幼滑不起粒
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用隔筛把酱汁隔进锅内,慢火煮热
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加入豆蔻丶盐及胡椒粉,再煮30分钟
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鸡胸肉切片放在贝壳粉上
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淋上酱汁, 洒上洋芫茜碎,即可上碟