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Heat up a skillet with some oil. Add in pine nuts and stir-fry until lightly golden.(烧热锅入少许油，将松仁炒成金黄色，滤油。)
In a medium hot skillet fry the chicken breast till fully cooked. then shred them to pieces by hands.(鸡胸放置中型煎锅上煎至全熟，之后可用手撕成细件。)
The best cooks know that an evenly heated skillet is crucial to the perfect saute.(最好的厨师知道要做一道精美的小炒，均匀地加热是很关键的。)
Heat 1 inch of oil in the skillet over medium-high heat.(将约1英寸深的油在平底锅内用中火加热。)
Cut chicken into 2-inch pieces. Heat oil over medium heat in a deep skillet.(把鸡肉切成2英寸长的薄片，在深底锅中加入橄榄油，用中火加热。)
In a large skillet over medium heat.(在一大平底锅中，开中火。)
To liquid nitrogen, flesh is like that skillet-a surface hundreds of degrees above its boiling point.(在我的试验中，对于液态氮来说，比其沸点高几百度的皮肤就是那个平底锅。)
Preheat skillet grids on medium heat.(用中档温度预热平底烤盘。)
Add vinegar and apricots to skillet, cover and simmer 15 minutes more.(加入醋与杏仁，再煮15分钟。)
Next dish: roasted Brussels sprouts with bacon, browned on the stove in a cast-iron skillet and then roasted in the oven.(下一盘：咸猪肉烤芽甘蓝，铸铁煎锅中烹至褐色然后在炉中烘烤。)
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