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Chicken breast, very lean, hardly any fat.
雞胸肉，精瘦，幾乎沒有脂肪，
On there, you've got this little fillet.
那裡，有點小的筋鞘。
Just slice that off.
片掉就可以了。
Now, the secret to getting it really nice and thin
現在我要教你把雞胸肉切成
and to cut it into strips.
完美薄片的秘訣。
Take your knife, keep it nice and flat on the board,
拿刀，保持刀面與砧板平行，
and sort of slice it in half like a sort of scallop.
從中間片開，像開扇貝一樣。
Like that.
就像那樣。
We call this butterflying the chicken.
我們稱之為把雞肉切蝴蝶片。
Take a rolling pin,
拿根擀麵杖，
and nice and gently roll over the chicken.
輕輕地擀平雞肉。
What it does is flattens it and allows you to slice it even thinner.
它能使雞肉更平整，然後，你就能切得更薄了。
And the thinner the slices of the chicken, the crispier it gets and the quicker it cooks.
雞肉片切得約薄，它就越嫩，也更易熟。
Slice it in half.
切成兩半。
Start slicing.
開始切片。
These nice, thin slices.
這些完美的薄片。
And the good news is one chicken breast can serve two or three, easily.
最棒的是一塊雞胸肉就能輕易做出兩三人份的菜量。