Chicken in milk
This recipe for chicken cooked in milk is quick and easy to make!
500 g AIA Chicken breasts
250 ml full fat milk
50 g flour
40 g butter
1 sprig of rosemary
1 sage leaf
Easy to make and quick to serve, chicken in milk is a recipe that crops up all over Italy, Thanks to the tenderness of chicken and its delicately tasting meat, chicken and milk is one of those recipes that can be rustled up at the last minute. In the same way as meatballs and stuffed meat rolls, chicken and milk is the perfect comfort food for an evening meal but, when served with a nice side dish of crisp roast potatoes, it makes a treat worthy of any Sunday lunch.
Equally delicious in summer and winter, chicken in milk can be flavoured to taste with spices and herbs, to become an ethnic dish of oriental appeal. As an alternative to cow’s milk, coconut milk can be used. The result will be equally good.
Here are all the steps for making a fantastic dish of chicken in milk!
First of all, slice the chicken breast into strips and coat them well with flour. Put the chicken strips in a sieve and shake them well to remove all excess flour.
Using a large frying pan, melt the butter and add the floured chicken strips. When the chicken is browned on all sides, add the milk and season with salt and pepper. Reduce the heat to a low setting and stir frequently. Finely chop the herbs and when the milk has reduced to half its volume, add the herbs to the pan. Give everything a final stir and serve!