Recipe for chicken fillet with milk. Juicy chicken breast in milk without cooking. Braised chicken fillet

You think that you can just drink milk and bake pancakes on it. You guessed it, it can also be used in cooking chicken. Chicken breasts in milk are juicy and very tender.

Cooking chicken breasts in milk:

Recipe number 1.

The composition of the necessary products:

• chicken fillet - 7 pieces;
• milk - 500 ml;
• greens - 1 bunch;
• vegetable oil - 1 tablespoon;
• black pepper, sea salt - to taste.

1. Chicken fillet should be washed and cut into small pieces (three by three centimeters).
2. Heat the frying pan, pour in the vegetable oil, heat it up and lay out the chicken.
3. Fry the pieces for five to ten minutes. Then pour in milk, pepper, cover the pan with a lid and simmer for fifteen minutes. Then salt the dish and remove the pan from the heat.
4. Rinse any greens finely chopped and add to the pan with chicken. Mix and leave for five minutes.

Serve hot.

Recipe number 2.

The composition of the necessary products:

• chicken fillet - 4 pieces;
• soft butter-50 grams;
• milk - 2 cups;
• garlic - 2 cloves;
• ground black pepper, salt - to taste;
• greens-1 bunch;
• vegetable oil.

Cooking:

1. Rinse the chicken fillet, beat 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).
2. Peel and mince the garlic. Rinse the greens and finely chop. Combine garlic and herbs. Add soft butter to the resulting mass. Mix well.
3. Grease a baking sheet or mold with oil. Put the chicken fillet and grease it with the resulting garlic-creamy mass. Put in the oven for forty minutes. Ready chicken should be covered with a delicious crust.

Good afternoon, dear lovers of meat dishes. Today I offer you the recipe for chicken fillet with green sauce that I promised, which would be an ideal side dish. Are you surprised by the greenish tint of milk sauce? Yes, it is unusual for him, but this in no way begs the dignity of the dish, and moreover, this sauce, combined with chicken breast, becomes a highlight, a culinary trump card of a gastronomic product.

To make dryish white poultry meat more tender and just melt in your mouth, it is better to cook it in the milk gravy I proposed below. In this embodiment, the chicken breast in milk will become not only a hearty homemade dinner, but also one of the central, unsurpassed dishes on the festive 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 be easily replaced with plain salt and regular ground pepper. Also add any spices you like. It will be a little problem if you change parsley for dill, cilantro or even do it. It may take more than 1 cup to make a gravy of milk.

Rinse the parsley sprigs, cut off their long sinewy stems. Grind small twigs and leaves with a blender.

milk sauce

Braised chicken fillet

Chicken breast stewed in milk gravy is very soft, tender and juicy. During cooking, if necessary, a too thick sauce should be diluted with milk.

Such a green sauce will go well not only with lazy potato dumplings, but also with any pasta or

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 lies in the fact that it is stewed in milk.

The sauce gives the dish a special zest 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. You can replace 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. Pour into a bowl and set aside.
• Melt the butter in the pan.
• Add flour in small portions and fry, stirring all the time, until the flour becomes light brown.
• Pour in the milk and let it heat up 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 to your liking. Send chopped greens there.
• Wash the chicken fillet and cut into thin strips.
• Fry it over high heat, stirring occasionally, 5-7 minutes.
• Add the sauce, lower the heat and simmer over low heat covered for 15-20 minutes. If the sauce has thickened too much, thin it with milk and bring to a boil.
• You can serve rice, potatoes or pasta as a side dish.

Bon appetit.

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 portioned pieces ranging in size from 2 to 3 centimeters, 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 this 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 opportunity to the oil to heat up, then carefully lower the pieces of real fillet into it and fry them on all sides for 45 minutes stirring vigorously with a spatula.

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

Step 3: bring the dish to full readiness.

When the chicken fillet becomes rosy, pour it with the right amount of pasteurized whole milk and, if necessary, add a little more salt and spices.

Then 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 evaporated to the end or left and used as a gravy. We insist the finished dish under the lid on the switched off stove for another 45 minutes. Then we lay it out in portions on plates and serve it to the table.

Step 4: Serve chicken in milk.

Chicken in milk is the second dish 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-salty flavor with a pronounced aroma of ginger, marjoram and milk. Enjoy!
Bon appetit!

Marjoram can be replaced with dried basil;

Butter can be used instead of vegetable oil;

If desired, 2-3 minutes before the dish is fully cooked, you can add a tablespoon of sifted wheat flour to the milk remaining at the bottom of the pan. Mix everything until a homogeneous consistency and heat until the gravy thickens;

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

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

2. Pour a little vegetable oil into a frying pan with high sides (if desired, you can also use butter) and heat well. During this time, cut the chicken and cut into portions. Cooking time 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 enough to prepare the rest of the ingredients - vegetables. In this recipe, you can use everything that is in the refrigerator: tomatoes, zucchini, sweet peppers, carrots, onions or eggplants (if you wish, you can also not add 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 components of this dish. To prepare it, you need to combine milk, garlic squeezed through a press (its amount depends on your taste preferences), and starch in a deep bowl. Salt and pepper the sauce to taste. Then add your favorite spices, fresh or dried herbs and mix well.