Heat up a skillet with some oil. Add in pine nuts and stir-fry until lightly golden.(燒熱鍋入少許油，將松仁炒成金黃色，濾油。)

In a medium hot skillet fry the chicken breast till fully cooked. then shred them to pieces by hands.(雞胸放置中型煎鍋上煎至全熟，之后可用手撕成細件。)

The best cooks know that an evenly heated skillet is crucial to the perfect saute.(最好的廚師知道要做一道精美的小炒，均勻地加熱是很關鍵的。)

Heat 1 inch of oil in the skillet over medium-high heat.(將約1英寸深的油在平底鍋內用中火加熱。)

Cut chicken into 2-inch pieces. Heat oil over medium heat in a deep skillet.(把雞肉切成2英寸長的薄片，在深底鍋中加入橄欖油，用中火加熱。)

In a large skillet over medium heat.(在一大平底鍋中，開中火。)

To liquid nitrogen, flesh is like that skillet-a surface hundreds of degrees above its boiling point.(在我的試驗中，對于液態氮來說，比其沸點高幾百度的皮膚就是那個平底鍋。)

Preheat skillet grids on medium heat.(用中檔溫度預熱平底烤盤。)

Add vinegar and apricots to skillet, cover and simmer 15 minutes more.(加入醋與杏仁，再煮15分鐘。)

Next dish: roasted Brussels sprouts with bacon, browned on the stove in a cast-iron skillet and then roasted in the oven.(下一盤：咸豬肉烤芽甘藍，鑄鐵煎鍋中烹至褐色然后在爐中烘烤。)