Chicken fillet in milk in a frying pan. Chicken breast in milk sauce in a frying pan. Chicken breast in milk in a frying pan. Chicken baked in milk according to Dukan in the oven
I'll share it today interesting recipe cooking chicken breast. It will turn out surprisingly (because it really is unusual recipe) the most tender, juicy, very tasty and at the same time dietary dish, which your whole family will appreciate. An excellent main course hot or cold appetizer in one recipe!
Chicken breast in milk may probably sound somewhat 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 rinsed 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.
We present to your attention a fairly simple method of cooking chicken. Stew in milk you can cut chicken into pieces (thighs and drumsticks, wings, breasts), or use only chicken fillet. The end result is tender, delicious chicken with or without sauce. Serve with boiled (fried, baked) potatoes, pasta or rice. The dish can be complemented with a refreshing green salad.
Recipe for chicken in milk with ginger
Ingredients:
Cooking chicken breasts in milk:
1 Chicken fillet cut into pieces of the desired size, salt, pepper, add ginger and dried marjoram (basil can be used), mix everything well (it’s better to rub in with your hands). Leave for 10 minutes, then fry in oil over high heat for 4-5 minutes.
2 Reduce heat (the milk should not boil too much), add milk and simmer covered for 10-15 minutes. The milk can be evaporated (remove the lid at the end of cooking) or left a little for gravy.
1 You don’t have to evaporate the milk, but make a thick sauce - add fried flour at the end of cooking (2 tablespoons butter or vegetable oil heat in a frying pan, add 1 tbsp. flour, fry the flour in oil, getting rid of lumps, not allowing the flour to burn - fry for several minutes until a homogeneous viscous mass). Add this mixture to the chicken, stir and let the milk sauce simmer gently for 2-3 minutes.
2 This amount of ingredients is enough to stew a small chicken (butchered). Check out the article on how to cut up a chicken.
3 If desired, you can add a few juniper berries or your favorite chicken spices to the chicken stew mixture.
1. First you need to wash and dry the chicken. Classic recipe Chicken in milk-garlic sauce can be slightly modified by using only fillet. The dish will not lose its taste due to this.
2. Pour a little vegetable oil into a frying pan with high sides (you can also use butter if desired) and heat well. During this time, carve the chicken and cut into portions. Cooking time will depend on the size of the chicken pieces. Place chicken in hot oil and fry over medium heat until crust forms.
3. This time is quite enough to prepare the remaining ingredients - vegetables. In this recipe you can use everything you have in the refrigerator: tomatoes, zucchini, Bell pepper, carrots, onions or eggplants (if desired, you can also omit vegetables at all). Peel the onion and cut into small cubes or half rings. Wash the tomato and cut into cubes (you can remove the skin first), and grate the carrots.
4. When the bird turns golden, it’s time to add the vegetables to the pan. Mix everything carefully and leave on low heat for another 10-15 minutes until the vegetables become soft.
5. The sauce is one of the main components of this dish. To prepare it, you need to combine milk, garlic squeezed through a press (the amount depends on your taste preferences), and starch in a deep bowl. The sauce should be salted and pepper to taste. Then add your favorite spices, fresh or dried herbs and mix well.
