Chicken in milk-garlic sauce in a frying pan. Tender and juicy chicken breasts in milk Chicken fillet stewed in milk in a frying pan
Step 1: Prepare the chicken.
Take fresh chicken fillet, rinse it under cold running water and dry it with paper kitchen towels.Then we place the meat on a cutting board and cut off the film with cartilage from it.
After this, cut the fillet into portions of 2 to 3 centimeters in size, transfer them to a deep bowl, sprinkle with salt, dried ginger and marjoram to taste.
Rub the spices into the chicken with clean hands and leave it like that for 10 - 15 minutes.
Step 2: Fry the chicken.
After the required time, put the frying pan on high heat and pour one or two tablespoons of vegetable oil into it.
Let the oil heat up, then carefully lower the pieces of infused fillet into it and fry them on all sides for 45 minutes stirring vigorously with a kitchen spatula.
At this stage of cooking, there is no need to bring the meat to full readiness; a light golden crust on the chicken pieces is quite enough.
Step 3: bring the dish to full readiness.
When the chicken fillet becomes golden brown, pour it with the required amount of whole pasteurized milk and, if necessary, add a little more salt and spices.
Next, bring the liquid to a boil, reduce the heat to a level between low and medium, cover the pan with a lid and simmer the meat 10 – 15 minutes, stirring occasionally. During this time, the chicken will be fully cooked, and the milk will almost evaporate, leaving very little at the bottom of the pan. 
It can be evaporated completely or left and used as a gravy. Infuse the finished dish with the lid on while the stove is turned off. 45 minutes. Then we arrange it in portions on plates and serve.
Step 4: Serve the chicken in milk.
Chicken in milk is a second course that is served hot. Basically, each serving is supplemented with some kind of side dish: boiled rice, mashed potatoes, fresh vegetable salad, pasta or other pasta. This dish has a pleasant sweet and salty flavor with a pronounced aroma of ginger, marjoram and milk. Enjoy!
Bon appetit!
Marjoram can be replaced with dried basil;
Instead of vegetable oil, you can use butter;
If desired, 2 - 3 minutes before the dish is completely ready, you can add a tablespoon of sifted wheat flour to the milk remaining at the bottom of the pan. Mix everything until smooth and heat until the gravy thickens;
Sometimes this dish is prepared differently. The fried chicken is placed in a baking dish, poured with milk and baked for 30 minutes in an oven preheated to 200 degrees Celsius.
Good afternoon, dear meat lovers. Today I offer you the recipe I promised for chicken fillet with green sauce, the ideal side dish for which would be. Are you surprised by the greenish tint of the milk sauce? Yes, it is unusual for him, but this in no way detracts from the dignity of the dish, and moreover, this sauce, when combined with chicken breast, becomes the highlight, the culinary trump card of the gastronomic work.
To make the dryish white poultry meat more tender and simply melt in your mouth, it is better to cook it in the milk gravy I suggested below. In this version, chicken breast in milk will become not only a hearty home-cooked lunch, but also one of the central, unsurpassed dishes on the holiday table.
Recipe for chicken breast in milk sauce
Ingredients:
- Chicken breast - 1 pc.
- Milk - 1 glass.
- Butter - 50 grams.
- Flour - 2 tbsp. spoons.
- Svan salt - to taste.
- Parsley - 1 bunch.
Svan salt can easily be replaced with plain salt and regular ground pepper. Also add any spices you like. It will be a small problem if you replace the parsley with dill, cilantro, or even make it. Milk gravy may require more than 1 cup.
Wash the parsley sprigs and cut off their long, stringy stems. Grind small twigs and leaves using a blender.
Milk sauce
Stew chicken fillet
Chicken breast stewed in milk gravy turns out very soft, tender and juicy. During the cooking process, if necessary, a sauce that is too thick should be diluted with milk.
This green sauce will go well not only with potato lazy dumplings, but also with any pasta or
Oh, this most tender dietary chicken breast dish made a splash in my mind. Imagine juicy, melt-in-your-mouth meat that barely requires chewing. If you don’t know what kind of meat it is, then it’s quite possible to assume that it’s... young pork.
THIS taste is not at all typical for a dry chicken breast, believe me.
Now the question “How to cook chicken breast” so that you get tasty and tender meat has been finally and irrevocably resolved. Moreover, it doesn’t even need to be cooked in the usual sense.
- Type of dish: main course
- Calorie content: 105 kcal
There is almost no effort on your part, and the result is stunning. This results in a delicious dietary chicken breast dish that is guaranteed to please the whole family.
This is a healthy recipe.
How to cook juicy chicken breast
Ingredients:
- chicken breast fillet – 500 g.
- milk – 500 g.
- salt, pepper, seasonings
The amount of milk indicated is approximate. The taste of the breast will be more interesting if you use various seasonings - curry, ground cardamom, etc.
The fattier the milk, the tastier the breast. With cream the taste is absolutely mind-blowing!
Preparation:
The result is an incredibly tender and juicy chicken breast that can be eaten even without salad, but it will not be dry at all and will be very tasty.
This dish does not require much time, and the result is always excellent, it is impossible to spoil it. That’s why I added it to my favorites collection.
The recipe is convenient because the breasts are good both warm for main course and cold instead of sausage for sandwiches.
If you did not use the dish right away, leave the breasts in the milk and place the pan with them in the refrigerator, and then reheat the contents if necessary.
You can cook various delicious and simple dishes from chicken breast, for example:
Bon appetit and be healthy! Leave your comments - feedback is very important!
Tips for the housewife: 7 simple recipes for the second one when you don’t know what to cook
You are again standing thoughtfully in the kitchen and don’t know what to feed your family... And you’re thinking about what to cook so that it’s tasty and healthy. Use my book of tips and prepare your main courses quickly and easily!
Today I will share an interesting recipe for cooking chicken breast. You will get a surprisingly (because this is a truly unusual recipe) tender, juicy, very tasty and at the same time dietary dish that your whole family will appreciate. An excellent hot main course or cold appetizer in one recipe!
Chicken breast in milk may probably sound a little shocking to many. In fact, these products go well together - as a result of simmering in milk, chicken meat is soaked, becomes very juicy and remains soft. And the secret is simple - we don’t cook the breast in spices at all, but leave it to languish and bask in hot milk under a warm blanket.
I won’t spend a long time persuading you - the recipe for chicken breast in milk should definitely be in your culinary piggy bank (if not already)! A minimum of products, effort and time, and the result is truly beyond praise.
Ingredients:
Cooking the dish step by step with photos:
In order to cook chicken breast in milk, we need the following ingredients: chicken breast (I have two halves of one chicken), milk, salt, chicken seasoning, paprika and turmeric. It must be said that you can select seasonings, spices and spices to your taste, not necessarily those that I suggested. Turmeric and paprika not only add flavor and aroma to chicken breast, but also give it an appetizing color.
If your chicken breast is frozen, let it thaw. There are two options: firstly, you can leave it in the refrigerator overnight, and secondly, put it directly in the bag in a pan with cold (!) water. My breast was chilled, I washed it under cold running water and dried it very thoroughly with paper towels.
Now you need to thoroughly grease the breasts with salt and seasonings, rubbing them into the meat. If you dry the breasts well, the spices and seasonings will adhere perfectly to the surface.
Now pour the milk into the pan and bring it to a boil. There should be as much milk as meat. I have 600 grams of chicken breast, so 600 milliliters of milk, respectively.
Now put the breasts in very hot milk and put the pan back on the fire. On low heat, let the breast warm up for no more than 1 minute. In general, cooks write that you just need to count to 30 and you can remove it from the stove, but I do it for exactly a minute.
Cover with a lid and wrap the pan with something warm: a towel, blanket or blanket. We leave the breasts to simmer in the warmth for 2 hours, or better yet, until they cool completely.
Chicken breast stewed in milk
Recipe for chicken fillet with green sauce. Are you surprised by the greenish tint of the milk sauce? Yes, it is unusual for him, but this in no way detracts from the dignity of the dish, and moreover, this sauce, when combined with chicken breast, becomes the highlight, the culinary ace of the gastronomic work.
To make the dryish white poultry meat more tender and simply melt in your mouth, it is better to cook it in milk gravy.
In this version, chicken breast in milk will become not only a hearty home-cooked lunch, but also one of the central, unsurpassed dishes on the holiday table.
Recipe for chicken breast in milk
Ingredients:
Chicken breast - 1 pc.
Milk - 1 glass.
Butter - 50 grams.
Flour - 2 tbsp. spoons.
Svan salt - to taste.
Parsley - 1 bunch.
Svan salt can easily be replaced with plain salt and regular ground pepper. Also add any spices you like. It’s not a problem if you replace the parsley with dill, cilantro, or even make a mix of greens.
Milk gravy may require more than 1 cup.
Wash the parsley sprigs and cut off their long, stringy stems. Grind small twigs and leaves using a blender.
Milk sauce
The chicken breast will be cooked in a frying pan. You need to start cooking with milk sauce. Melt butter in a hot frying pan.
Add flour to the butter, adding in small portions and mixing everything thoroughly. Let the flour turn light brown. Make sure it doesn't burn, keep stirring it with a spoon.
Pour in the milk and stir everything. Allow the liquid to warm up well. 
Even with continuous stirring, the flour can cook and form unsightly lumps.
To ensure a lump-free gravy, beat the flour mixture in a blender until smooth.
Pour the milk mixture from the blender back into the pan. Season with Svan salt or other spices to taste.
Add chopped herbs to the sauce. Mix well.
Thick green milk sauce is ready. It can be served separately at the table, or you can stew meat in it, which is what we will do.
Stew chicken breast
Rinse and dry the chicken fillet. Cut the breast into oblong strips.
Place the fried fillet pieces into the green sauce and stir.
Chicken breast stewed in milk gravy turns out very soft, tender and juicy. During the cooking process, if necessary, a sauce that is too thick should be diluted with milk.
This green sauce will go well not only with potato lazy dumplings, but also with any pasta or rice.
Bon appetit!
