Fillet in milk. Chicken breast in milk sauce in a pan. Chicken breast in milk in a pan. Cooking chicken breasts in milk

Step 1: prepare the chicken.

We take fresh chicken fillet, rinse it under cold running water and dry it with paper kitchen towels.

Then we spread the meat on a cutting board and cut off the film with cartilage from it.

After that, cut the fillet into portions from 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 that way for 10-15 minutes.

Step 2: fry the chicken.

After the time we need, we put a frying pan on a strong fire and pour one or two tablespoons of vegetable oil into it.

We give the oil an opportunity to heat up, then carefully lower the pieces of the present fillet into it and fry them on all sides for 45 minutes stirring vigorously with a kitchen spatula.

At this stage of cooking, it is not necessary to bring the meat to full readiness, a light coating of a golden crust on the chicken pieces is quite enough.

Step 3: we bring the dish to full readiness.

When the chicken fillet becomes golden brown, fill 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 small and medium, cover the pan with a lid and simmer the meat 10-15 minutes stirring occasionally. During this time, the chicken will reach full readiness, and the milk will almost evaporate, very little will remain at the bottom of the pan.

It can be boiled off until the end, or left and used as a gravy. We insist the finished dish under the lid on the switched off stove for more 45 minutes... Then we lay it out in portions on plates and serve.

Step 4: serve the chicken in milk.

Chicken in milk is a second course served hot. Basically, each portion is complemented with some kind of side dish: boiled rice, mashed potatoes, fresh vegetable salad, pasta or other pasta. This dish has a pleasant sweet-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 dishes are fully cooked, you can add a tablespoon of sifted wheat flour to the milk remaining at the bottom of the pan. Stir everything until smooth and warm until the gravy thickens;

Sometimes this dish is prepared differently. The fried chicken is placed in a baking dish, poured over with milk and baked for 30 minutes in an oven preheated to 200 degrees Celsius.

This breast is perfect for sandwiches. Yes, it was for sandwiches that I cooked it. In our school where our daughter is studying, the children were going to go to the forest with the whole class. The teacher decided to take them to the forest at the end of the school year. Naturally, you had to take sandwiches with you. I thought it would be very useful to make a sandwich with chicken breast instead of sausage.

Chicken breast in milk will turn out to be tender, tasty, and dietary. Without hesitation, I got down to business. I bought a kilogram of chicken breasts, I had spices for chicken, and of course milk, in which we will boil our breasts.

Chicken breast in milk, step by step recipe with photos

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 cooked chicken breast many times, but this recipe is very successful. The meat is tender, juicy and tasty. In addition to this recipe, we really liked the oven baked chicken breast. The recipe with step-by-step photos can be found in the article ““. I highly recommend it, I make Olivier or okroshka from such a breast, it turns out yummy. This breast is more spicy, it is marinated in soy sauce and fresh garlic.

Well, I'm starting to cook chicken fillet stewed in milk. To begin with, 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 according to this recipe is closer to dietary dishes.

This is such a delicious breast. The recipe for making chicken breast in milk is very simple. You have seen this for yourself. Of course, you can take smoked sausage with you on the brakes. And even better is salted bacon, it can be stored in the heat, it will only slightly melt and saturate the bread with fat. But my daughter doesn’t like such products, she loves everything fresh, but here it’s just cooked.

But this is an interesting variation on the sandwich breast. You can make a sandwich with breast stewed in milk. You can just eat chicken meat with fresh cucumber and tomato, lettuce, herbs.

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 gravy will surprise you with a particularly delicate taste. It is noteworthy that the whole trick of the softness of chicken fillet 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. At the same time, 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 boil.
You can serve rice, potatoes or pasta as a side dish.

Bon Appetit.

1. First you need to wash and dry the chicken. The classic recipe for chicken in a milk-garlic sauce can be slightly modified by taking only fillets. The dish will not lose its taste from this.

2. Pour some vegetable oil into a frying pan with high sides (if you wish, you can use butter) and heat well. During this time, cut the chicken and cut into portions. Cooking times will depend on the size of the chicken pieces. Put the chicken in the heated oil and fry over medium heat until a crust forms.

3. This time is quite enough to prepare the rest of the ingredients - vegetables. In this recipe, you can use everything that is in the refrigerator: tomatoes, zucchini, bell peppers, carrots, onions or eggplants (if you wish, 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 first remove the skin), and grate the carrots.

4. When the bird turns golden, it's time to send vegetables to the pan. Gently mix everything and leave on low heat for another 10-15 minutes, so that the vegetables become soft.

5. Sauce is one of the main ingredients of this dish. To prepare it, you need to combine milk, garlic squeezed through a press in a deep bowl (its amount depends on your taste preferences), as well as starch. Salt and pepper the sauce to taste. Then add your favorite spices, fresh or dried herbs and mix well.

Chicken in milk is the most tender chicken meat baked in the oven with milk sauce. The chicken turns out to be so tender that you can even bite it with your lips. Chicken stew in milk is a quick, tasty and easy-to-prepare dish.

Composition:

Chicken (legs, thighs) - 1-1.6 kg
Milk - 1.5 cups
Lemon - 1 pc (only lemon peel is needed)
Butter - 20-30 g
Garlic - 2-3 cloves
Curry - 1 tsp
Ground black pepper - to taste
Salt to taste

Preparation:

Wash the chicken and remove the skin. In my opinion, the chicken turns out to be too oily if you leave the skin.

Put the skillet on the fire and melt the butter in it.

Fry the chicken in melted butter. The chicken must be fried on both sides over high heat literally for 1 - 2 minutes, it must grab on the outside so that all the juices are sealed inside and remain moist inside. This will give the chicken a lighter shade. If there is a lot of chicken, then it can be fried in two passes. Season the chicken with salt and pepper.

Transfer the fried chicken to a plate, cover with a lid to keep it warm and set aside for a while.

Prepare milk sauce. In the pan in which the chicken was fried, combine the milk, salt, pepper and curry.

Remove the zest from the lemon, we only need the yellow part, so try not to touch the white layer. The most convenient way to remove the zest is with a potato peeler. There is no need to grind the zest additionally.

Add the lemon zest to the milk sauce, place the sauce on the stove and bring it to a boil with constant stirring. You do not need to boil the sauce, as soon as it boils, turn it off immediately.

Peel the garlic and cut into thin slices.

Place the garlic on the bottom of a mold with milk sauce and place the prepared chicken in the mold.

Pour the sauce over the uncovered chicken sections and send the chicken to an oven preheated to 200 degrees for 1 hour. In the process of cooking, be sure to open the oven 2-3 times to pour the sauce over the sections of the chicken that protrude onto the surface.

An hour later, the chicken in milk in the oven is ready, serve it hot with any side dish of your choice. In my opinion, this chicken goes well with mashed potatoes.

Bon Appetit!

You can watch a funny video below:

What would be so delicious and amazing to cook with chicken? offer an unusual recipe - chicken stewed in milk ... Tested in practice! Cooking is as easy as shelling pears, but the taste is extraordinary!

A simple and original recipe for chicken in milk

To prepare this dish, you can use any parts of the carcass - whoever likes what, you can chop the whole carcass, you can take chicken legs or wings. The number of servings in this case may be different, since it depends on the size of the chicken itself (the number of parts used). Therefore, this recipe is not so strict.

Ingredients

The norm of products for cooking this dish will be something like this:

the carcass of one chicken (for example, 1000 - 1200 gr.);
one and a half glasses of milk (fat content can be any);
1 medium-sized onion;
4 cloves of garlic;
1 carrot;
4 tbsp. tablespoons of vegetable oil;
parsley and dill (3 - 4 sprigs each);
spices (salt, black pepper, a small pinch of sugar);
any hard cheese (optional).

Preparation

If the chicken is frozen, it must be thawed. Then the chicken carcass should be cut into parts: separate the thighs, drumsticks, wings, back, breast (it is better to cut it lengthwise into two parts).
Onions should be finely chopped, carrots can be grated on a coarse grater. You need to take a saucepan with a volume of about 2 - 3 liters. Add vegetable oil, finely chopped onion to it, which must be fried until light golden brown. Then add the grated carrots, continue frying for another 3 - 4 minutes. It is better not to cover the pot when frying vegetables.
After that, you need to put all the chopped chicken in the pan, add a little salt, mix. Cover the pot with a lid. The chicken should be fried, stirring occasionally, for about 10 minutes.
While the chicken is fried, you need to warm up the milk. When the time comes, pour it into a saucepan, add a little salt, pepper, add a pinch of sugar, mix, straighten the chicken pieces so that they are immersed in milk as much as possible. The chicken should be cooked over medium heat. Further cooking time depends on the thickness of the chicken pieces themselves (from 15 to 25 minutes).
For 5 - 7 minutes until fully cooked, add chopped garlic, parsley, mix, cover again. If you use dill, then it is better to add it 1 - 2 minutes before cooking.
Put the finished chicken pieces on a plate, pouring the sauce in which it was cooked on top. You can decorate with a small sprig of dill or parsley. Or you can sprinkle grated cheese on top of the chicken instead.

As a side dish, you can serve mashed potatoes or boiled rice. Serve hot.

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 an appetizing crust.

Many of them are in demand among hostesses, some are real masterpieces served in prestigious restaurants. But there are those who, despite their great taste, are not in great demand. Such dishes include chicken breast in milk sauce. This dish can be prepared starting from the Attack stage, just carefully look at the composition of the ingredients.

Chicken cooked with milk according to Dukan

This dish has a delicate taste and a juicy texture inside. In addition, to prepare this dish, except for the main products and spices, nothing is required. So, to cook one whole breast (2 fillets) we need:

Up to half a liter of fresh milk with a fat content of no more than 1%;
Any set of spices to taste and salt.

The recipe for cooking chicken with milk is very simple.

Place the fillet (grated with spices on all sides) in the warmed milk. Bring it to a boil and continue cooking for up to five minutes.
After that, remove the pan, cover it tightly and wrap it with a blanket on all sides so that the liquid does not cool down.
We leave everything for one and a half to two hours. chicken breast in milk according to Dukan is ready. You can use this fillet as a main dish or appetizer. This tender chicken can also be used as a salad ingredient.
Do not discard any remaining liquid. It can be used to make an excellent sauce. To do this, add a few drops of olive oil and a little greenery to the liquid.
Bring it to a boil and add starch, previously diluted in several tablespoons of water.
Pour in, stirring constantly until the required consistency. Chicken stewed in milk is perfect for the 2nd stage of the diet.

Chicken breast stewed in milk according to Dukan with photo

An equally tasty dish can be prepared in a frying pan. This recipe is suitable for those who prefer initially lightly fried meat. To cook the breast in a pan with milk you will need:

Milk 0% - 500 ml;
Breast - 2-2.3 kg;
Spices;
Greens.

Rinse the chicken and cut into large cubes (4 by 4 cm) and rub with spices. We put it in a hot pan and fry on all sides until a light crust appears.
After that, add the liquid and simmer under a tightly covered lid for about 15 minutes. Already a few minutes before cooking, add chopped greens.
After brewing for a couple of minutes, we serve the chicken with milk to the table. The Dukan dish should be hot, then even family members who are not on a diet will gladly share the meal with you.

Chicken baked in milk according to Dukan in the oven

In this recipe, milk does not undergo any heat treatment, but is used as a marinade. Usually, a milk marinade is used for veal. But thanks to him, the chicken will also be tender, tasty and with a pleasant and light aroma. For the dish you will need:

chicken breasts - 1 kg;
milk - 500 ml;
garlic and spices to taste.

Cut the meat into slices, salt, sprinkle and beat lightly. Put it in a deep bowl and fill it with milk. Let the meat marinate well. It must be kept for at least 40 minutes.
We take out the marinated meat and put it on a baking sheet, which is preliminarily lightly greased with olive oil.
Finely chop the garlic and herbs and mix. Sprinkle the resulting mixture on the meat and bake it until tender. It is better to set the temperature higher (200-220 degrees). In this case, the chicken in milk in the oven will have a golden crust, and inside the meat will remain just as tender and juicy.

Dukan baked breast with milk is ready. Serve with the sauce described above.

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We are waiting for an amazing recipe for an Italian dish - chicken in milk. A bit of a strange combination of foods, but this really fantastic combination will give the dish an unrivaled taste.

Jamie, as always, uses only good organic chicken.

You can watch a video of the recipe for this dish.

1 Let's start by flavoring our chicken. Take lemons and peel them off with a vegetable peeler. The zest is needed to break down the milk, making a great sauce. Usually, chefs use lemon juice for dressing, and throw away the peel, and this is in vain, because the zest is the most valuable product, the main thing is not to use the remaining white layer on the lemon, all because it is bitter. Cut the fruit itself into slices and stuff the chicken with it.

2 Take sage, pick off the leaves from the stem, you don't need to throw away the stems, they also add flavor. Tuck the stems and leaves into the chicken.

3 Drizzle a little olive oil over the bird and sprinkle with a good pinch of salt and pepper. Now rub the chicken well on all sides to soak it.

4 Pour olive oil into a large preheated saucepan or broiling tray, and melt half the butter, chopped into pieces. Add chicken and fry on both sides until golden brown. Pay attention to the color of the butter, once it turns brown, place the chicken on a plate and drain the butter into the sink or it will taste bitter. Then add some more fresh butter to the pot and return the chicken.

5 Peel 6 cloves of garlic and place whole in the poultry pot. Add lemon zest, bunch of sage and milk. Bring to a boil and add half of the cinnamon stick. Now turn off the heat and cover the chicken with baking paper or lid soaked in water.

6 Place the pot in the preheated oven for about 1 ½ hour. During this time, the meat is soaked in an amazing sauce, obtained in a bunch of milk and lemon zest.

You can serve chicken with herbs, spinach, or along with mashed potatoes.