Chicken fillet in milk. Chicken breast in milk sauce in a frying pan
Chicken breasts are often used in menus for dietary and healthy eating. Preparing such a product is quite simple. However, the dish can sometimes turn out a little dry. We offer you several delicious recipes for cooking chicken breasts in milk. Sounds a little unusual. But in these recipes the meat always turns out very tender, juicy and piquant.
Recipe for chicken breasts in milk without cooking
With a minimum of effort, you will get a great snack.
Preparation:
- If your meat is frozen, defrost it first. Then the breast should be washed and dried with a kitchen towel. Mix the spices and rub the resulting mixture onto the chicken on all sides. Cover with cling film and leave to marinate in a cool place for 1 hour;
- Pour the milk into a suitable container, put it on gas, and let it boil. Place the marinated breasts in milk, wait one minute and turn off the stove;
- Cover the pan tightly with a lid, wrap it in a warm blanket or rug, and leave the breasts to simmer for 2 hours. During this time they will be completely ready.
Then you need to put the meat on a plate. Thanks to turmeric and paprika, the chicken will have a very elegant appearance and delicate consistency. The dish can be served warm with fresh vegetables. But it will also be delicious cold. Perfect for healthy sandwiches.
Chicken in milk with ginger in a frying pan
Spicy tender meat is suitable for both a family dinner and a holiday.
Required Products:
- 0.5 kg chicken breast (fillet);
- 180 ml milk;
- 1 tbsp. a spoonful of dried ginger and basil;
- 2 tbsp. tablespoons of any vegetable oil (for frying);
- pepper, salt - to taste.
Cooking time – 40 minutes.
The calorie content of the dish is 170 kcal.
Cooking breasts in milk in a frying pan:
The dish is ready. Pairs perfectly with boiled potatoes, rice, fresh and stewed vegetables.
Stewed chicken fillet in milk in a slow cooker
In a slow cooker, chicken in milk turns out unusually tasty and soft. Be sure to please your loved ones with this simple recipe.
Ingredients:
- 600 g chicken breast;
- 300 ml milk;
- 1 medium carrot;
- 1 medium onion;
- 20 ml vegetable oil;
- 1 teaspoon Italian herbs seasoning;
- 4-5 black peppercorns;
- tastes like salt and pepper.
The dish takes 1 hour to prepare.
Calorie content is 165 kcal.
How to cook:
- Prepare the chicken (wash, dry), cut into portions. Peel the carrots and onions. Grate the carrots on a coarse grater, cut the onion into thin rings;
- Pour oil into the multicooker bowl and add vegetables. Turn on the “Fry” mode, cook for 10 minutes until the vegetables are browned and soft;
- Then add the chicken and fry in the same mode for another 10 minutes until lightly browned. Put all the spices, pour in warm milk, mix all the ingredients. Put the device in the “Extinguishing” mode for 40 minutes.
This chicken goes well with any side dishes, fresh vegetables, and herbs.
Dukan method of cooking chicken breasts
This recipe is different in that the chicken is not cooked directly in milk, but is simply marinated in it.
Required Products:
- 1 kg chicken breast;
- 0.5 liters of skim milk;
- 1 clove of garlic;
- salt - to taste;
- several sprigs of herbs (parsley, dill);
- 1 teaspoon of olive or sunflower oil.
Cooking time – 1.5 hours.
Calorie content – 124 kcal.
How to cook chicken breasts in milk according to Dukan in the oven:
- Remove the bones and skin from the breasts, wash and dry. Cut into layers, 1 cm thick. Place in a deep pan, pour cold milk. Soak in milk marinade for 1 hour;
- Take out the chicken pieces and place them on a baking sheet greased with vegetable oil. Grind the garlic through a press, chop the greens. Mix garlic with herbs, spread evenly over meat;
- Bake the breasts for 30-35 minutes in an oven at 200 degrees.
The dish can be served hot, with lettuce or any other vegetables.
Spicy chicken breasts in coconut milk
As you know, milk is not only of animal origin. Try making an interesting dish with coconut milk, borrowed from Thai cuisine.
Ingredients:
- 600 g chicken fillet;
- 250 g coconut milk;
- 15 ml Thai sauce (fish);
- 1 small hot pepper (chili);
- 2 cloves of garlic;
- 1 teaspoon curry;
- 10 g fresh ginger;
- green onions and cilantro;
- 20 ml vegetable oil;
- 3-4 lime leaves;
- salt - to taste.
Approximate cooking time is 60 minutes.
The calorie content of the dish is 147 kcal.
How to make Braised Chicken Breasts in Coconut Milk:
- Prepare the fillet, cut into portions. Chop the onion and cilantro (it’s enough to cut 2 tablespoons each). Remove seeds from hot peppers. Grate the ginger on a fine grater, chop the garlic finely;
- Heat a frying pan with oil, fry pepper, garlic, ginger one by one. 1 minute each ingredient. Add herbs and curry. Fry everything together for another 5 minutes. During this time, all the spices will reveal their delicious aroma;
- Then add the meat and fry for another 10 minutes. Then you need to pour in the coconut milk, bring the whole mass to a boil, cover with a lid and simmer over low heat for 15 minutes. A couple of minutes before it's ready, add the lime leaves.
The dish is ready. Goes great with rice or potatoes.
Dishes prepared according to the above recipes are not only incredibly tasty, but also healthy and low in calories. Such meat can be used in diets, sports and children's nutrition. Always cook chicken breasts in milk with pleasure, in a positive mood and pamper your loved ones and yourself with delicious food. Bon appetit!
Calories: Not specified
Cooking time: Not indicated
Without exaggeration, incredibly tender chicken meat that literally melts in your mouth is served at the dinner table or family dinner. Chicken breast in milk in the oven, the recipe with a photo of the preparation of which I offer, will not leave anyone indifferent, because the selected lean part of the bird - the breast - often comes out a little dry, but not in our version. By simmering the meat in milk, we get an amazing dish, plus a few spices will add a bright accent to the chicken.
Some recipes suggest simply steaming the meat in milk, that is, bring the milk to a boil, lower the breast into it, bring it to a boil again, remove from heat, cover the container with a blanket, and leave for two to three hours. According to this recipe, the meat also turns out tasty and tender, don’t worry, it has time to be completely cooked – steamed. Our recipe is more preferable if you are preparing meat for children, or just want to be one hundred percent sure that the dish is fully prepared. So let's get started.
Ingredients:
- chicken fillet – 290 g,
- carrots – 10 g,
- milk – 230 ml,
- dry Italian herbs – 1 tsp,
- paprika – ½ tsp,
- sea salt - a pinch,
- chili - to taste,
- butter – 30 g.
How to cook with photos step by step
We begin the process with several manipulations at once - pour the milk into the pan, put it on the stove, bring it to a boil, secondly, turn on the oven and warm it up, then set the temperature to 170 degrees. While the milk comes to a boil, let's start with the chicken.
We separate the chicken breast from the bone so that we get only fillets, we also trim off all the fat layers and cut off the membranes. Be sure to wash the fillets and dry them with paper towels. Rub the meat with the selected spices - sea salt, paprika and Italian herbs. If desired, add your favorite spices. As for chili pepper, add it to your taste, but you can also leave it out so that the result is creamy and tender.
We take a small heat-resistant pot in which our fillet will fit. Cover the bottom of the pot with a handful of finely grated carrots; it will give the meat a special sweetish tint.
Place chicken fillet breaded in spices on a carrot bed.
By this moment our milk should boil on the stove - pour it into the pot. We take into account that our pot is high, the meat is completely covered with milk. So if your heat-resistant container has a different shape, take more milk, but make sure it covers the fillet.
For a creamy aroma and taste, add a piece of good butter.
Cover the mold with a lid and place in the oven. Simmer in milk for one hour, then leave the meat in milk to cool.
Chicken breast in milk in the oven is ready. Carefully take out the meat and serve it to the table, garnish with vegetables, mashed potatoes or your favorite porridge.
Enjoy your meal!
You think that you can just drink milk and bake pancakes with it. You guessed it right, it can also be used in cooking chicken. Chicken breasts in milk turn out juicy and very tender.
Cooking chicken breasts in milk:
Recipe No. 1.
Ingredients of required products:
- chicken fillet - 7 pieces;
- milk - 500 ml;
- greens - 1 bunch;
- vegetable oil - 1 tablespoon;
- black pepper, sea salt - to taste.
- 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 and add the chicken.
- Fry the pieces for five to ten minutes. Then pour in the milk, pepper, cover the pan with a lid and simmer for fifteen minutes. Then salt the dish and remove the pan from the heat.
- Wash any greens, finely chop them and add to the pan with the chicken. Stir and leave for five minutes.
Serve the dish hot.
Recipe No. 2.
Ingredients of 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:
- Wash the chicken fillet, beat it with a hammer and put it in a bowl. Pour milk in there and leave for forty minutes, marinate (milk will make the chicken soft and tender).
- Peel and chop the garlic. Wash the greens and chop finely. Combine garlic and herbs. Add soft butter to the resulting mass. Mix everything well.
- Grease a baking tray or mold with oil. Place the chicken fillet and brush it with the resulting garlic-cream mixture. Place in the oven for forty minutes. The finished chicken should be covered with an appetizing crust.
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, tasty 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 Cut the chicken fillet into pieces of the desired size, add salt and pepper, add ginger and dried marjoram (you can use basil), 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 (heat 2 tablespoons of butter or vegetable oil in a frying pan, add 1 tablespoon of flour, fry the flour in oil, getting rid of lumps, avoiding If the flour burns, 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.
Chicken breast in milk without cooking is a tender and juicy dietary dish. It is recommended to include it in diets for weight loss. Even a fairly large chicken breast in milk without cooking has a very low calorie content - only 87 kcal per 100 g of finished meat. The thing is that no fat is used in the cooking process. The chicken is stewed in. It can be given to children. The meat has a delicate taste and juicy texture. It's no secret that broiler chicken fillet often turns out a little dry. Few people like this. In regular, non-broiler chickens, both breast and leg meat are almost the same in taste and quality, but they need to be cooked for a very long time. Next, we will tell you how to cook chicken breast in milk without cooking. Recipes with photos will demonstrate the entire technology step by step. The convenience of this dish has long been appreciated by both professional chefs and ordinary lovers of tasty and healthy nutrition.
Secrets of modern technology
Chicken fillet in milk takes quite a long time to cook. Since it must be thoroughly steamed in hot liquid, we suggest using a multicooker pan. The process of cooking in the “Stewing” mode is reminiscent of simmering like a Russian stove, and our task is precisely to get a tender and soft chicken breast in milk without cooking. The multicooker is the ideal modern analogue of ancient technology. This miracle pan is designed in such a way that the cooking time in it is significantly reduced. The essence of this recommendation is that the meat is steamed in hot milk for several hours. During this time, it is disinfected, softened and soaked in the aromas chosen by the chef. Chicken breast in milk without cooking (reviews confirm this) turns out soft and flavorful. Baked milk and oriental seasonings combine incomparably, and cooking options in different types of dishes allow you to enjoy our delicacy at any convenient time: if you leave the chicken overnight, it will be ready by the morning, and if in the morning, then by the evening, without much hassle, There will be a fresh and hot dinner on your table.
Variety of options
Chicken breast in milk without cooking can be prepared in several ways. Depending on the spices chosen, the dish will resemble the cuisine of India, France or Russia.
Try cooking chicken breast in milk without cooking. The step-by-step photo recipe presented in our article will help even an inexperienced cook cope with this task.
One of the main conditions for success is the right choice of cookware. As we have already said, it would be ideal in a Russian stove, but in modern realities this is impossible. No problem. A stone oven can easily be replaced by a multi-cooker pan, a thermos with a wide neck, or an ordinary thick-walled pan with a lid, wrapped in a blanket and placed in a warm place, for example, near a radiator.
Whole fillet or small pieces?
Chicken fillet can be cooked whole or cut into small pieces. This is important if you plan to use the finished fillet in another dish - as a cut for a sandwich, for pizza, pie, aspic, mousse, soup or pate.
Chicken cut into pieces will cook faster. After being kept in a hot environment for several hours, it will become so soft that it can be rubbed through a sieve. The result will be a pate with a pronounced creamy taste. Spread on hot toast, it will be a wonderful breakfast that will give you strength for the whole working day.
Spices
Spices play an important role in our dish. We want to draw special attention to this.
The easiest way is to get a ready-made set. They are sold in every grocery store. They often contain salt. This makes cooking even easier. We would like to offer our advice to gourmets who love experiments.
The once well-known author of the famous “Book of Tasty and Healthy Food,” William Oktyabrovich Pokhlebkin, argued that chicken meat can only be combined with salt and pepper. No other additives, even ordinary bay leaves, are allowed. Let's not judge him too harshly - we must not forget that in his time broiler chickens had not yet been bred, and the variety of oriental spices and Mediterranean herbs was unknown to Russian residents.
Currently, we have the opportunity to travel around the world and get acquainted with the cuisine of different nations. Chicken is eaten everywhere, but it is seasoned very differently. In India, it is not presented without saffron or turmeric, in Turkey - without mint, and in France, nutmeg is always added to milk sauces. Russian cuisine very quickly absorbed the best culinary traditions of foreign countries.
Now real oriental spices are available in abundance at all major food markets and specialty stores. Anyone can create a bouquet of scents to suit their taste.
We advise inexperienced culinary experimenters not to be afraid of anything and season the chicken with any of the peppers, including sweet ones, as well as dry basil, marjoram, rosemary, thyme, ginger, cumin, mustard, coriander, oregano, cardamom, fenugreek and others. as well as the above-mentioned nutmeg, mint, saffron, turmeric and bay leaf. We only do not recommend garlic and fresh herbs, since long-term heat treatment adversely affects their taste, often distorting them in an unfavorable direction. If necessary, it is better to add garlic and fresh herbs to the already prepared fillet. The main recommendation when flavoring a dish with spice (if you doubt how good it will be felt in the dish) is to put it in a very small amount, literally on the tip of a knife.
Indian version
For it you need to take fresh fillet, milk of the highest fat content, salt and seasonings - hot pepper, turmeric and saffron.
- Step 1. Grind the spices into powder.
- Step 2. Rinse the chicken and dry it lightly on a towel.
- Step 3. Salt the fillet and bread it in spices.
- Step 4. Boil the milk.
- Step 5. Place the fillet pieces in a slow cooker and pour boiling milk over them. It should cover the chicken by two fingers. Turn on the simmer mode, close the lid and leave for 6-8 hours.
After the set time has passed, the chicken will be ready. You will get very tasty meat in baked milk. It can be eaten both hot and cold. The most convenient way is to cut the fillet into slices, place on plates and garnish with rice, fresh vegetables and herbs.
French version
- Step 1. Cut the fillet into pieces the size of a chestnut.
- Step 2. Prepare a mixture of seasonings: grate nutmeg, add rosemary, hot pepper, oregano, marjoram and salt. Mix seasonings with chicken.
- Step 3. Boil the milk.
- Step 4. Place the pieces of meat in a thermos and pour boiling milk over them. Leave for 5-6 hours, you can keep it longer.
This method is very convenient because the chicken prepared in the morning will become the basis for dinner. During the day, by evening, it will be properly steamed, soaked in spices and remain hot. You just need to cook pasta or potatoes as a side dish.
Russian variant
The Russian version of chicken breast in milk without cooking differs from the previous ones in that the chicken fillet, whole or cut into pieces, is placed in a thick-walled pan, wrapped in a blanket and placed in a warm place overnight. By morning the dish will be ready to eat. Cut into slices, placed on bread and sprinkled with cheese and chopped dill, parsley, cilantro or celery, it will charge you with energy and give you a feeling of fullness for the whole day.
As flavoring additives, in addition to salt and pepper, it is good to add your favorite herbs from Mediterranean or Indian cuisine, nutmeg, and a mint leaf. In small quantities it is not noticeable in the dish, but gives it a note of freshness.
Chicken fillet should not be stored for too long without cooking. It is recommended to eat it on the day of preparation.