The meat is juicy , tasty, more like ham than chicken .
- 1 kg. chicken breast (4 large or 5-6 small fillet halves come out)
- 1 liter of milk
- spices for chicken (you can use red, black ground pepper, paprika)
- 1 teaspoon salt
I'm starting to cook chicken fillet stewed in milk. First, I washed the chicken breasts, removed the cling film and dried them on a paper towel. Rubbed the breast with spices and salt.
As for the spices. I had chicken spice. If there are no such spices, you can use paprika, black ground pepper, Provencal herbs. We rub each half of the chicken fillet. Do not just sprinkle on top, but rub chicken fillet on all sides.
Leave to marinate for half an hour. But I concluded that it is better to marinate for longer than 30 minutes. At least an hour or even an hour and a half. Of course, if the fillets are large, then you can make small cuts in them.
I boiled 1 liter of milk in a saucepan. I had country milk. If you buy milk from a store, then take milk with 2.5% fat content. After the milk has boiled, reduce the heat.
Gently put the chicken breasts in the milk. All breasts fit. Let them simmer in milk for about 1-2 minutes. In the classic recipe, of course, you need to count to 30, and then set aside the breasts. But a couple of minutes is just right. Then leave the breasts from the heat. Cover the pan with a lid and wrap it in warm blankets. Of course, I wrapped the pot first with kitchen towels and then a few more blankets.
Leave the breast for 2-2.5 hours. I left the breasts in milk for 2 hours. Then I take out the breasts from the milk. I dried them on a paper towel and left to cool. We remove the cooled chicken breasts in the refrigerator. The spices remain on the breast. Of course, it is more beautiful when the breasts are rubbed with ground paprika.
If you have doubts about whether the meat will be raw, then I assure you, the meat is not raw. It turns out tender and juicy meat. Delicious with fresh vegetables. Chicken breast for this recipe is closer to a dietary meal.
Here is such a very tasty breast. The recipe for making chicken breast in milk is very simple. You have seen this for yourself.
I am always in favor of preparing simple and affordable dishes. Since I myself do not really like to stand at the stove for a long time. I love it to be tasty and beautiful.
Chicken breast stewed in milk
Chicken fillet recipe with green sauce. Are you surprised by the greenish tint of milk sauce? Yes, it is unusual for him, but this does not in the least detract from the dignity of the dish, and moreover, this sauce, combined with chicken breast, becomes a highlight, a culinary trump card of a gastronomic work.
To make dryish white poultry meat more tender and just melt in your mouth, it is better to cook it in milk gravy.
In this embodiment, chicken breast in milk will become not only a hearty homemade lunch, but also one of the central, unsurpassed dishes on the festive table.
Milk Chicken Breast Recipe
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 swap parsley for dill, cilantro, or even make a mix of herbs.
It may take more than 1 glass to make the milk gravy.
Rinse the parsley sprigs, cut off their long sinewy stems. Chop small twigs and leaves with a blender.
Milk sauce
The chicken breast will be cooked in a frying pan. You need to start cooking with milk sauce. Melt the butter in a hot skillet.
Add flour to the butter, sprinkle in small portions and mix everything thoroughly. Let the flour turn light brown. Make sure that it does not burn, constantly sand it with a spoon.
Pour in milk and stir everything. Let the liquid warm up well. 
Even with continuous stirring, the flour can cook and get ugly lumps.
To make the gravy without lumps, beat the flour mixture in a blender, giving it a homogeneous state.
Transfer the milk mixture from the blender back to the pan. Season with Svan salt or other spices to taste.
Pour chopped herbs into the sauce. Mix well.
The thick green milk sauce is ready. It can be served separately to the table, or you can stew meat in it, which we will do.
Stew chicken breast
Rinse and dry the chicken fillet. Cut the breast into oblong strips.
Put the fried fillet pieces in the green sauce and stir.
Chicken breast stewed in milk gravy turns out to be very soft, tender and juicy. During cooking, if necessary, the too thick sauce should be diluted with milk.
Such a green sauce will go well not only with potato lazy dumplings, but also with any pasta or rice.
Bon Appetit!
You think you can just drink milk and bake pancakes on it. You guessed not, it can still be used in chicken cooking. Chicken breasts in milk are juicy and very tender.
Cooking chicken breasts in milk:
Recipe number 1.
The composition of the required products:
- chicken fillet-7 pieces;
- milk - 500 ml;
- greens - 1 bunch;
- vegetable oil - 1 tablespoon;
- black pepper, sea salt - to taste.
- The chicken fillet should be washed and cut into small pieces (three by three centimeters).
- Heat a frying pan, pour out the vegetable oil, heat it up and put the chicken.
- Fry the pieces for five to ten minutes. Then pour in milk, pepper, close the pan with a lid and simmer for fifteen minutes. Then add salt to the dish and remove the pan from the heat.
- Rinse any greens, finely chop and add to the pan with chicken. Stir and leave for five minutes.
Serve hot.
Recipe number 2.
The composition of the required products:
- chicken fillet-4 pieces;
- soft butter-50 grams;
- milk - 2 glasses;
- garlic-2 cloves;
- ground black pepper, salt - to taste;
- greens-1 bunch;
- vegetable oil.
Preparation:
- Rinse the chicken fillet, beat off with a hammer and put in a bowl. Pour milk there and leave for forty minutes, marinate (milk will make the chicken soft and tender).
- Peel and chop the garlic. Rinse greens and chop finely. Combine garlic and herbs. Add soft butter to the resulting mass. Mix everything well.
- Grease a baking sheet or dish. Lay out the chicken fillet and brush it with the resulting garlic-creamy mass. Place in the oven for forty minutes. Finished chicken should be covered with a delicious crust.
Chicken breast stewed in milk gravy will surprise you with a particularly delicate taste. It is noteworthy that the whole trick of chicken fillet softness is that it is stewed in milk.
The sauce gives the dish a special flavor and makes the meat literally melt in your mouth. At the same time, the most common products are used.
Chicken breast - ingredients
- Chicken breast - 1 pc.
- Milk - 1 glass.
- Butter - 50 g.
- Flour - 2 tbsp. spoons.
- Salt to taste.
- Parsley - 1 bunch. Can be replaced with any greens.
Braised chicken breast - how to cook in milk sauce
- Wash the sprigs of greenery, remove the tough stems and chop in a blender. Transfer to a bowl and set aside for now.
- Dissolve the butter in a skillet.
- Add flour in small portions and fry, stirring all the time, until the flour turns light brown.
- Pour in milk and let it heat well. That being said, keep stirring so that there are no lumps.
- Best of all, at this moment, do not be lazy, but pour the liquid into a blender, beat well, and then send it back to the pan.
- Season the sauce with salt, pepper, and other spices of your choice. Send chopped greens there.
- Wash the chicken fillet and cut into thin strips.
- Fry it over high heat, stirring occasionally, for 5-7 minutes.
- Add sauce, reduce heat and simmer over low heat, covered for 15-20 minutes. If the sauce is too thick, dilute it with milk and let it simmer.
- You can serve rice, potatoes or pasta as a side dish.
Bon Appetit.
Oh, this delicate dietary chicken breast made a splash in my mind. Imagine juicy meat that melts in your mouth and hardly needs to be chewed. If you do not know what kind of meat it is, then it is quite possible to assume that it is ... young pork.
This taste is not at all typical for dryish chicken breast, believe me.
Now the question "How to cook chicken breast" to get tasty and tender meat has been finally and irrevocably resolved. Moreover, it does not even need to be cooked in the usual sense.
- Type of dish: main course
- Caloric value: 105 kcal
There is almost no effort on your part, and the result is stunning. At the same time, you get a delicious dietary chicken breast dish that is guaranteed to please the whole family.
This is a recipe for a healthy diet.
How to make a juicy chicken breast
Ingredients:
- chicken breast fillet - 500 g.
- milk - 500 g.
- salt, pepper, seasonings
The amount of milk is indicated approximately. The taste of the breast will be more interesting if you use different seasonings - curry, ground cardamom, etc.
The fattier the milk, the tastier the breast. With cream, you get an absolutely breathtaking taste!
Preparation:
It turns out an incredibly tender and juicy chicken breast, which can be eaten even without salad, while it will not be dry at all and very tasty.
This dish does not require a lot of time, and the result is always excellent, it is impossible to spoil it. Therefore, I brought it to the list of my favorites.
The recipe is convenient in that the breasts are good both warm for the second, and cold instead of sausage for sandwiches.
If you didn't 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.
Chicken breast can be used to prepare a variety of delicious and simple dishes, for example:
Bon appetit and be healthy! Leave your comments - feedback is very important!
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