来了！白汁蘑菇鸡！

先上白汁鸡成品图和意面成品图

[img]https://img.nga.178.com/attachments/mon_202204/24/-d1rcQddw5-7vfvZiT3cSlc-sg.jpg[/img]
[img]https://img.nga.178.com/attachments/mon_202204/24/-d1rcQn6lf-3ouuZiT3cSlc-sg.jpg[/img]

然后是材料：洋葱，鸡，蘑菇(喜欢的菌类)，牛奶，浓汤宝/高汤，小麦粉。调味主要是黑胡椒和盐

[img]https://img.nga.178.com/attachments/mon_202204/24/-d1rcQde0y-15gdZiT3cSlc-sg.jpg[/img]

1.开整，热锅冷油，先把鸡下了抄微微变色，有点粉红(中火)

[img]https://img.nga.178.com/attachments/mon_202204/24/-d1rcQ5zrd-5r8uZmT3cSlc-sg.jpg[/img]

2.鸡捞出备用，下洋葱炒到微黄，再下你喜欢的菌类炒到洋葱变软(中火)

[img]https://img.nga.178.com/attachments/mon_202204/24/-d1rcQde7k-3kr7ZlT3cSlc-sg.jpg[/img]

3.关火下黄油融化后分多次撒上面粉拌到图中挂糊状态。

[img]https://img.nga.178.com/attachments/mon_202204/24/-d1rcQn6lh-h2g5ZoT3cSlc-sg.jpg[/img]

4.中火下浓汤宝加水(或者鸡汤高汤)100ml左右不停翻炒一分钟(有条件可以再下一汤勺白葡萄酒)，然后下100ml以上的牛奶。搅拌到沸腾后把鸡下锅

[img]https://img.nga.178.com/attachments/mon_202204/24/-d1rcQn6li-73joZjT3cSlc-sg.jpg[/img]

5，中大火收汁到你想要的状态，然后下胡椒盐出锅！搞定！

[img]https://img.nga.178.com/attachments/mon_202204/24/-d1rcQ5zsg-kxcaZiT3cSlc-sg.jpg[/img]