Chicken breast stewed in milk. Juicy and tender chicken breast stewed in milk

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 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 to 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.

Chicken, no matter how it is prepared, always turns out very juicy and tender, and to spoil a dish with it you need to try very hard. So, when stewing chicken meat in milk, it is absolutely impossible to get a tasteless result, everything is so simple and clear in the cooking process itself. The most tender meat and incredibly tasty milk sauce is what everyone who gets down to business will end up with. This is why novice cooks adore this recipe; however, even experienced cooks sometimes want to relax and prepare dinner without much hassle.

Required ingredients:

• chicken legs – 1 kg,
• milk - about 1 glass,
• garlic – 3-4 cloves,
• large onion – 1 pc.,
• dill - a small bunch,
• salt, dry Italian herbs and ground black pepper - to taste,
• sunflower oil - as needed.

Note: Chicken legs can be replaced with any other part of the chicken.

Description of the cooking process

1. Prepare chicken meat, namely, rinse thoroughly in cool water and, if desired, remove the skin. Then rub it with a mixture of spices and fry in heated sunflower oil until a beautiful golden crust.

2. In a separate frying pan, sauté a finely chopped onion and transfer it to the meat.

3. Pour milk over the meat and onions, season with spices to taste and place the frying pan with them on low heat. Cover with a lid and simmer the chicken for about 25 minutes.

4. Finely chop the dill with a knife, and chop the garlic using a garlic press. Add the chopped ingredients to the stewing meat and leave the pan on the heat for about 10 minutes.

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

Compound:

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

Preparation:

Wash the chicken and remove the skin. In my opinion, the chicken is too oily if you leave the skin on.

Place the frying pan 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 for literally 1 - 2 minutes, it should set on the outside so that all the juices are sealed inside and remain raw inside. This will give the chicken a lighter color. If there is a lot of chicken, you can fry it in two batches. Salt and pepper the chicken when frying.

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 with 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 additionally grind the zest.

Add the lemon zest to the milk sauce, place the sauce on the stove and bring it to a boil, stirring constantly. There is no 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 the mold with the milk sauce and place the prepared chicken in the mold.

Pour the sauce over the areas of the chicken not covered with sauce and place the chicken in an oven preheated to 200 degrees for 1 hour. During cooking, be sure to open the oven 2-3 times to pour the sauce over the areas of the chicken protruding to the surface.

After an hour, 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 perfectly with mashed potatoes.

Bon appetit!

Below you can watch a funny video:

The meat turns out juicy , tasty, more like ham than chicken .

• 1 kg. chicken breast (makes 4 large or 5-6 small fillet halves)
• 1 liter of milk
• spices for chicken (you can use ground red, black pepper, paprika)
• 1 teaspoon salt

I start preparing chicken fillet stewed in milk. First, I washed the chicken breasts, removed the film and dried them on a paper towel. Rubbed the breast with spices and salt.

As for the spices. I had chicken spices. If you don’t have such spices, you can use paprika, ground black pepper, and Provençal herbs. Rub each half of the chicken fillet. We don’t just sprinkle on top, but rub the 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 village milk. If you buy milk at the store, then take milk with 2.5% fat content. Once the milk has boiled, reduce the heat.

Carefully place the chicken breasts into the milk. All the breasts fit. Let them simmer for about 1-2 minutes in the milk. In the classic recipe, of course, you need to count to 30, and then set the breasts aside. But a couple of minutes is just right. After which we leave the breasts from the heat. Cover the pan with a lid and wrap it in warm blankets. Of course, I wrapped the pan first with kitchen towels and then with a few more blankets.

Leave the breast for 2 -2.5 hours. I left the breasts in milk for 2 hours. Then I take the breasts out of the milk. Dry them on a paper towel and leave to cool. Place the cooled chicken breasts in the refrigerator. The spices remain on the breast. Of course, it’s more beautiful when the breasts are rubbed with ground paprika.

If you are tormented by doubts about whether the meat will be raw, then I assure you that the meat is not raw. The result is tender and juicy meat. Very tasty with fresh vegetables. Chicken breast according to this recipe is closer to dietary dishes.

This is such a very tasty breast. The recipe for cooking chicken breast in milk is very simple. You have convinced yourself of this.

I am always for preparing simple and affordable dishes. Since I myself don’t really like standing at the stove for a long time. I love it to be tasty and beautiful.

Chicken breast stewed in milk

Recipe for chicken fillet with green sauce. Are you surprised by the greenish tint of the milk sauce? Yes, it is unusual for him, but this in no way detracts from the dignity of the dish, and moreover, this sauce, when combined with chicken breast, becomes the highlight, the culinary ace of the gastronomic work.

To make the dryish white poultry meat more tender and simply melt in your mouth, it is better to cook it in milk gravy.
In this version, chicken breast in milk will become not only a hearty home-cooked lunch, but also one of the central, unsurpassed dishes on the holiday table.

Recipe for chicken breast in milk

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 easily be replaced with plain salt and regular ground pepper. Also add any spices you like. It’s not a problem if you replace the parsley with dill, cilantro, or even make a mix of greens.
Milk gravy may require more than 1 cup.

Wash the parsley sprigs and trim off their long, stringy stems. Grind small twigs and leaves using a blender.

Milk sauce

The chicken breast will be cooked in a frying pan. You need to start cooking with milk sauce. Melt butter in a hot frying pan.

Add flour to the butter, adding in small portions and mixing everything thoroughly. Let the flour turn light brown. Make sure it doesn't burn; stir it constantly with a spoon.

Pour in the milk and stir everything. Allow the liquid to warm up well.

Even with continuous stirring, the flour can cook and form unsightly lumps.

To ensure a lump-free gravy, beat the flour mixture in a blender until smooth.

Pour the milk mixture from the blender back into the pan. Season with Svan salt or other spices to taste.

Add chopped herbs to the sauce. Mix well.

Thick green milk sauce is ready. It can be served separately at the table, or you can stew meat in it, which is what we will do.

Stew chicken breast

Rinse and dry the chicken fillet. Cut the breast into oblong strips.

Place the fried fillet pieces into the green sauce and stir.

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

This green sauce will go well not only with potato lazy dumplings, but also with any pasta or rice.

Bon appetit!