Chicken in milk in a frying pan, in a slow cooker, in the oven. Recipe in Georgian, Uzbek without cooking

Publication in the group: Poultry dishes

Chicken is present in poultry production around the world, providing one of the most common types of meat. Its use in cooking began around 4 thousand years BC. Tasty, healthy and easily digestible meat is prepared in a frying pan, in a slow cooker, in the oven and in other ways. One of the popular options for preparing poultry are recipes using milk, which has a beneficial effect on the taste and consistency of the dish.

General principles of cooking

Chicken meat is a healthy product that helps maintain bones and muscles in good condition. It contains a large amount of proteins, minerals and vitamins, serving as a main or minor ingredient for both high-calorie and dietary dishes. Combining meat with milk without taking into account the nuances of recipes that neutralize it can negatively affect digestion, be poorly absorbed and increase cholesterol levels.

That being said, soaking meat in milk is a common practice, and the remaining milk after cooking with meat can also be used as a sauce for pasta or porridge. Properly cooked chicken in milk will not only not cause harm to the body, but can also be used as a meal for weight loss or neutral food for gastrointestinal diseases. Cooking chicken meat in milk makes the chicken tender and more juicy; meat prepared in this way is also better saturated with seasonings and spices.

There are 2 explanations for the softening effect of milk on meat:

• Many chefs and gourmets cite the reason for the change in meat density as the enzymes contained in milk that break down meat proteins. Yogurt and kefir have an identical effect.
• Opponents of the enzyme theory argue that there are not enough enzymes in milk to promote the breakdown of proteins in meat. They explain the effect of milk by saying that adding liquid when cooking meat reduces the level of heat it receives. This increases the cooking period, and the meat retains more moisture, resulting in juicier and softer meat.

To consume chicken with milk sauce for dietary purposes, if the recipe allows it, it is necessary to take into account the distribution of fats in different parts of the bird carcass.

Chicken in milk in a frying pan, in a slow cooker and in the oven is prepared according to principles that ensure the safety of valuable substances and the nutritional value of the dish.

To make the dish tastier and healthier, you should follow these recommendations when preparing chicken:

• Amino acids in chicken promote the absorption of proteins and regulate the body's hormonal levels. Smoked or fried chicken contains fewer nutrients than stewed or boiled meat.
• For frying, smoking and stewing, moderately well-fed young and adult birds are more suitable.
• You can bake minced meat in the chicken skin.
• To make the meat more juicy, you can place 2-3 pieces of butter under the skin of the carcass or periodically pour it with the juice released in the pan.
• If the chicken is partially baked in the oven, the juiciness of the cooked areas can be preserved during further exposure to temperatures by wrapping them in foil.
• Adult chickens are better suited for broth, but not old chickens.
• It is not recommended to overuse spices; their incorrect ratio can easily ruin the taste of chicken. Although dishes based on it allow for moderate experimentation with seasonings, the most preferred options are the usual bay leaves, peppers and onions, unless other seasonings are specified in the recipe.
• Chicken meat can be given a bright pink hue by sprinkling it with lemon juice first.
• Unless the recipe specifies otherwise, the chicken should be cooked by placing it in an already boiling liquid.
• The chicken is defrosted in the refrigerator over several hours. A faster option is cold water, which is changed frequently.

• Chicken drumsticks, thighs, loin parts and meat from old birds are well suited for making salads, aspic, minced meat, cutlets and chops.
• To ensure that the skin of the carcass becomes crispy when cooked in the oven, before placing the meat in the oven, it is coated with sour cream or butter.

Classic recipe in a frying pan

Chicken meat has a spicy aroma, crispy crust and tender texture. First it is fried, then stewed.

Ingredients

For preparation you will need:

• 1 tbsp. l. ground dried ginger;
• 250 ml pasteurized cow's milk;
• 1.5 tbsp. l. deodorized lean oils;
• 1 tbsp. l. dried marjoram;
• 500 g chicken breast;
• ground black pepper and salt according to preference.

For cooking, you can use less marjoram and ginger; they are indicated in the maximum allowable quantity. If there is no brisket, it is replaced with fillet from other parts of the carcass.

Step-by-step cooking process

Cooking the dish is preceded by a preparatory stage, during which the meat is washed well and dried with paper towels:

1. The chicken is placed on a cutting surface and the meat is divided into portions, placing the pieces in a preferably enamel container.

2. They are seasoned with salt and spices to taste, rubbing the latter into the meat. After this, it should marinate for about 15 minutes.
3. Heat a frying pan with vegetable oil over high heat, then place the fillet in it for frying.
4. To prevent the meat from burning, turn it periodically with a spatula. It does not have to be completely fried; it will be enough to form an imperceptible crust of a golden hue on the outside.
5. The frying pan is filled with milk, to which the remaining spices and salt are added.
6. Bring the chicken to a boil, reduce the power, cover with a lid and simmer until cooked for ¼ hour. During this process, the dish must be stirred occasionally.

Chicken breast in milkFolk knowledge from Anatoly Kravchenko

Hello dear readers. Today I want to share a recipe for making chicken fillet. I cooked dietary meat, and by the way, it was very tasty. An interesting fact is that the recipe is very simple. It probably couldn't be simpler.

Many may be shocked by this combination of products. But it turns out delicious, chicken breast stewed in milk. The milk makes the meat soft and tender. Exactly the most tender. Plus spices. Minimum effort, minimum time, minimum products.

And the delicious chicken breast is ready.

This breast is perfect for sandwiches. Yes, that’s exactly what I made it for sandwiches. At our school, where our daughter studies, the whole class of children gathered to go into the forest. The teacher decided to take them to the forest at the end of the school year. Naturally, we had to take sandwiches with us. I thought it would be very useful to make a sandwich with chicken breast instead of sausage.

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

Chicken breast in milk, step-by-step recipe with photos

• 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 have 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 chicken breast baked in the oven. A recipe with step-by-step photos can be found in the article “Juicy Baked Chicken Breast.” I highly recommend it, I make Olivier or okroshka from this breast, it turns out delicious.

This breast is more spicy; it is marinated in soy sauce and fresh garlic.

Well, I’m starting to prepare 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.

I really like Olivier with chicken breast. It turns out so delicious. I recently cooked, the recipe for how I prepare Olivier salad can be found in the article “How to cook Olivier with chicken.”

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

https://youtube.com/watch?v=5g2rKueO6hs%3Ffeature%3Doembed

But this is an interesting version of a sandwich breast. You can make a sandwich with breast stewed in milk. You can simply eat chicken meat with fresh cucumber and tomato, lettuce, and herbs.

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.

Source:

In a slow cooker

Cooking chicken in this device is the least expensive in terms of effort, and the products from the slow cooker often turn out softer and juicier than food prepared in other ways.

Ingredients

For preparation you will need:

• 1 onion;
• 1 carrot;
• 2 tbsp. l. deodorized oils;
• 250 ml pasteurized cow's milk;
• 1 kg chicken breast.
• pepper, salt and other spices according to preference.

You can also use black peppercorns, meat seasoning and bay leaves as seasonings. They will highlight the taste of chicken.

Step-by-step cooking process

Together with the preparatory stage, cooking will take about 1.5 hours:

1. The onions should be cut into semicircles, and the carrots should be coarsely grated on an appropriate grater. The milk should be boiled and set aside until needed.
2. Vegetables are poured into a multicooker, cooking them in oil at the “frying” mode for 5 minutes. In this case, carrots and onions should be stirred periodically.
3. The meat, divided in advance into portions, is added to the vegetables, cooking with them in the same mode for 10 minutes. Products are sometimes stirred so that the meat is fried on the outside on all sides, becoming slightly browned.
4. The dish is seasoned and poured with still warm milk, after which the products are cooked in the “stew” mode for 1 hour.

Chicken in milk - a recipe for cooking in a slow cooker.
Ready.

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 of spices for chicken. 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.

Below we offer a more detailed description of three ways to cook chicken breast in milk without cooking. Step-by-step recipes with photos will show that the dish is really very easy to prepare.

In the oven

Chicken with milk can be cooked in the oven in different ways. This recipe was created by the famous British chef Jamie Oliver, who, in addition to his culinary art, is famous for his commitment to healthy eating. The dish has a rich taste due to a special combination of seasonings. Part of the preparation takes place in a saucepan, which can be replaced with a large, high-sided frying pan or saucepan.

Ingredients

For this dish you will need a whole chicken.

List of its ingredients:

• 10 unpeeled garlic cloves;
• 1-2 tbsp. l. butter;
• 565 ml milk;
• 1.5 kg chicken;
• 2 lemons;
• 1 bunch of green sage;
• olive oil for frying;
• 0.5 cinnamon sticks;
• ground black pepper and salt according to preference.

Step-by-step cooking process

The dish can be prepared within 2 hours:

1. First, you need to pour a small amount of olive oil over the carcass and completely wipe it with pepper and salt.
2. The remaining oil is heated in a frying container, then the meat is placed there.
3. The chicken needs to be fried on each side, then the meat is laid out. The remaining liquid in the container is drained.
4. The garlic is lightly pressed with the flat side of a knife or with your hand. You should zest the lemons, for which you can use a vegetable peeler.

5. In the container used for frying, mix strips of zest, cinnamon, butter and garlic. After adding pepper, salt and sage, mix the ingredients thoroughly again.
6. The future sauce is poured with milk, the chicken is placed in a container and the juice of 0.5 lemon is poured over it.
7. The dish is placed in the oven at 180°C and cooked for 1.5 hours. The meat is served with a side dish of the gravy in which it was baked.

Recipe in Georgian

Chicken in milk in a frying pan is one of the traditional dishes of Georgian cuisine. It is called Shkmeruli after the name of the mountain village of Shkmeri, where the dish was invented. According to the legend about the origin of the recipe, one of the rulers of that area was tired of eating chicken for lunch, and he demanded to cook something new. His cook, having nothing but chicken, improvised by making it in a new sauce with milk and hot spices. The demanding ruler really liked this dish and spread throughout Georgia.

Ingredients

Ingredients are based on 4-8 servings:

• 1 head of garlic;
• 1 whole chicken or chicken;
• 1-2 tbsp. l. sour cream;
• 400 ml milk;
• vegetable oil for coating;
• Utskho-suneli, dry cilantro, salt and hot red pepper according to preference.

The finished dish is decorated with a small amount of pomegranate seeds and fresh cilantro.

Step-by-step cooking process

In addition to its taste, Shkmeruli is famous for its ease of preparation. It can be cooked in a frying pan or in the oven.

Cooking time depends on the weight of the meat:

1. The chicken carcass is greased with vegetable oil and rubbed with salt.

2. The meat is placed in a properly heated frying pan and baked in the oven or fried on the stove. An average chicken takes 40 minutes or longer to cook, while a chicken will require about 20 minutes. The meat should acquire a crispy golden brown crust.
3. The gravy is made by mixing milk with chopped garlic and other spices in a separate pan. This composition must be boiled.
4. The fried meat is cut into portions and added to the frying pan with the sauce, after which the food is simmered over low heat for about 10 minutes. During this time, the meat should be saturated with the aroma and taste of seasonings.
5. Sour cream is added last, making the sauce thicker and more piquant.

Shkmeruli is traditionally served in a preheated clay dish with a glass of dry white wine.

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.

In Uzbek

Gulchekhra is a dish of Uzbek cuisine, representing soft chicken meat in a spicy garlic-cream sauce. It can be cooked in a large frying pan, oven, double boiler, saucepan or slow cooker. Cooking variations are conventionally divided into 2 categories – classical and non-classical. Classic Gulchehra is a traditional recipe with a strict set of ingredients, while the non-classical version of the dish allows you to supplement or change their composition. For example, broth will make Gulchekhra more nutritious, and adjika will enrich the taste with sour notes.

Ingredients

Classic Gulchekhra is prepared from the following ingredients:

• 1 kg of meat;
• 100 ml sour cream;
• 1-2 onions;
• 150 ml milk;
• 1 tsp. Sahara;
• 10 garlic cloves;
• 2 tbsp. l. wheat flour;
• ground black pepper, salt and other seasonings according to preference.

Meat from any part of the carcass is suitable.

Step-by-step cooking process

Gulchekhra can be prepared within 1.5-2 hours:

1. Finely chopped onions and pressed or chopped garlic are fried until they acquire a golden brown color.
2. The chicken is cut into medium-sized pieces and added to the onions and garlic. The products are fried together, stirring occasionally, until the color of the meat changes.
3. Pour milk into flour and beat until smooth.
4. The fried meat is thoroughly mixed with sour cream, then flour with milk, pepper, salt, sugar are added to the pan and mixed thoroughly again.
5. The ingredients are poured with water so that it reaches the upper ends of the chicken, cover with a lid and simmer on medium power, stirring occasionally, for half an hour.

Gulchekhra is served hot with a side dish of rice, buckwheat or vegetables. Considering some similarity of the dish with béchamel sauce, it goes well with spaghetti and other pasta. Parsley and herbs are used as decorations.

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

According to gourmet reviews, chicken prepared using this simple method turns out very tender, juicy and melts in your mouth. Its separate advantage is that this dish can be eaten while on a diet.

Ingredients

For preparation you will need:

• 500 ml milk;
• 2 carrots;
• 0.5 kg chicken fillet;
• 1 tbsp. l. sunflower oil;
• ground black pepper and salt according to preference.

Step-by-step cooking process

Cooking chicken in milk in French will take about 1 hour:

1. The meat is cut into small pieces.
2. Place butter in a well-heated frying pan and simmer the chicken in it for ¼ hour.
3. Add coarsely grated carrots to the meat, then cover the pan with a lid and simmer the food for another 10 minutes.
4. The chicken is peppered, salted and poured with milk. The ingredients should boil and cook for 1 minute.

The dish is served with sauce; pasta can be used as a side dish.

Chicken in milk - preparation

• Divide the chicken into medium pieces, rinse thoroughly under running water and dry with a paper towel.
• Then add salt and spices: paprika, black pepper and mustard. You can add from your own which ones you like best.

• Mix everything well so that the chicken is covered with spices on all sides.
• Leave the chicken for about half an hour so that the meat is well soaked.
• In a separate bowl, mix flour with turmeric and paprika.
• Pour sunflower oil into a frying pan and add butter. Heat over medium heat.
• Dredge the chicken in flour on all sides and, as soon as the oil boils, place in portions into the frying pan. The chicken pieces should fit freely in the pan so that they can fry well.
• Increase the heat to almost maximum and fry the chicken on both sides until golden brown. It only takes a few minutes for each side.
• Add salt and dried basil to cold milk.
• Place all the chicken pieces back into a deeper frying pan. Drain the oil from the previous frying pan there.
• Add milk in a thin stream to avoid scalding.
• As soon as the milk boils and begins to thicken, lower the heat to medium.
• Cover the pan with a lid, leaving a slight gap, and cook for about half an hour.

In milk and sour cream sauce

Chicken in milk in a frying pan prepared according to this recipe looks very appetizing. Poultry prepared according to this recipe is suitable for all age groups, however, for children under 7 years old, mushrooms are excluded from the ingredients.

This does not have a significant effect on the taste of the dish. Its gravy, unlike regular sour cream, does not curdle, maintaining its consistency and appetizing appearance. Chicken can also be replaced with rabbit or turkey.

Ingredients

For preparation you will need:

• 1 medium-sized carrot;
• 2 tsp. flour;
• 1 chicken;
• a handful of champignons or oyster mushrooms;
• ½ tbsp. sour cream;
• ½ tbsp. slightly warmed milk;
• a small amount of vegetable oil;
• salt according to preference.

You can replace the carrots with ¼ sweet bell red pepper. The quantity and quality of meat are not of fundamental importance; regular fillet will do.

Step-by-step cooking process

Cooking chicken in milk and sour cream sauce is divided into 2 stages.

First, cook the meat, then make the sauce:

1. Remove the skin and excess fat from the chicken and cut the meat into small pieces.
2. Carrots are cut into small cubes or strips.
3. Pour vegetable oil into a well-heated saucepan or frying pan, then pour chicken and carrots on top.
4. The ingredients are poured into 50-100 ml of boiling water and simmered under the lid for about 10 minutes. The meat should turn white.
5. Add finely chopped mushrooms to the food, salt them and simmer for about another 20 minutes.
6. For the sauce you will need to thoroughly stir 2 tsp. flour in ½ tbsp. warm milk, avoiding the formation of lumps.

7. Add sour cream to the milk and flour, mix these components again and pour them evenly over the surface of the main dish.
8. The chicken is stewed covered for another 5-10 minutes. If the gravy has thickened too much, you can pour a little more milk into the dish and shake the container.

Meat in milk and sour cream sauce is served hot, pouring the sauce on top. A good side dish would be rice or mashed potatoes.

With garlic

The combination of chicken and milk sauce, which creates a harmony of flavors, can be made more piquant by preparing it with garlic according to the recipe.

Ingredients

Ingredients are based on 4 servings:

• 4 g garlic;
• 1 bunch of greens;
• 1 onion;
• 3 tsp. wheat flour;
• 250 g chicken fillet;
• 400 ml milk
• 1 pinch each of ground black pepper and salt.

Step-by-step cooking process

Chicken in milk-garlic sauce can be cooked within 40 minutes:

1. The onion should be cut into semicircles and the meat into small strips.

2. The gravy is made from a peppery and salty mixture of milk with chopped garlic and 1.5 tsp. flour.
3. After frying the onion until golden brown, add meat to it, then fry them at medium power for 5 minutes.
4. Sprinkle the onion and meat with the remaining flour, mix and fry for another 1-2 minutes.
5. The chicken is poured with milk-garlic sauce. Mix the ingredients and simmer, covered, for another 5 minutes, stirring frequently.

The dish is served garnished with greens on top.

With cheese

The unusual-looking chicken in a greenish-yellow milk sauce with cheese is one of the well-rated home-cooked dishes. Meat prepared according to this simple recipe has a rich, creamy taste with spicy undertones.

Ingredients

For preparation you will need:

• 300 g hard cheese;
• 2 tsp. peppermint;
• 3 onions;
• 0.5 tsp. saffron;
• 1 liter of milk;
• 1 bunch of dill;
• 1.2 kg of legs;

Step-by-step cooking process

This dish can be prepared within an hour:

1. The legs must be cut into 3 parts, then they are placed in a pan with finely chopped onion. The products are stewed until half cooked.
2. Fill the pan with milk and add mint and saffron. Heat the ingredients to a boil, then cook them for 10 minutes.
3. Turning off the stove, add diced cheese and chopped dill to the meat.
4. After 5 minutes, the components are mixed and left for another 15 minutes.

With spaghetti

The taste of this hearty and aromatic dish does not correlate with the ease of its preparation.

This recipe with a slightly spicy sauce is also undemanding in its ingredients.

Ingredients

Ingredients are based on 4 servings:

• 0.8 kg chicken fillet;
• 350 ml milk;
• 4 garlic cloves;
• 0.3 kg spaghetti;
• 250 g cheese;
• pepper and salt according to preference.

Step-by-step cooking process

Cooking chicken in milk with spaghetti will take about half an hour:

1. First you need to boil the spaghetti.
2. The meat is cut into cubes and placed in a high-sided frying pan. The milk should be slightly warmed up, for which it can be poured into a suitable container and kept in the microwave for 1 minute.
3. When the chicken turns white, pour milk over it and bring it to a boil. Then chopped garlic with the desired amount of cheese is poured into the frying pan, the mixture is peppered and salted.
4. The mixture must be cooked on medium power for about 10-15 minutes, it should thicken. If the gravy remains liquid, the dish should be allowed to sit.
5. Spaghetti is poured with gravy with meat, then the chicken is sprinkled with grated cheese and ground black pepper. The cheese should not be grated in advance, but only before sprinkling the ingredients with it.

The dish is served with greenery decoration.

Distinctive features of chicken fillet without cooking

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. Chicken simmers in milk with spices. 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.

With ginger

Chicken in milk in a frying pan is a dish common in both Eastern and Western cuisine. Traditional dishes from some countries are prepared using these ingredients using this method. In Thai cuisine, there is a dish with chicken in a milk sauce with ginger, using coconut milk instead of regular milk. Meat according to this recipe is served in restaurants, but it is easy to prepare at home. The dish has a delicate and bright taste thanks to a variegated set of ingredients.

Ingredients

Ingredients are given for 1 serving:

• 400 g chicken fillet;
• 3 garlic cloves;
• 1 tsp. curry;
• 50 g soy sauce;
• 1 tsp. grated ginger;
• 0.5 lime;
• 100 g coconut milk;
• 1 tbsp. l. honey;
• rice and pepper according to preference.

Step-by-step cooking process

The entire process of cooking Thai chicken will take 2-3 hours:

1. First, the marinade is made. Grated ginger is mixed with chopped garlic, lime juice, honey and soy sauce.
2. The meat is cut into strips and marinated in the resulting sauce.
3. Rice is cooked separately.

4. Place the chicken in a well-heated frying pan and fry for about 7 minutes.
5. Add curry to the meat and fry for another 10 minutes.
6. Fill the pan with coconut milk and simmer the ingredients for 7 minutes.

The dish is served with a side dish of boiled rice.

No cooking

This Russian recipe is one of the easiest ways to cook chicken in milk. To do this, you will need a pan with a thick bottom and a warm room.

Ingredients

To prepare, you will need the ingredients in the desired quantities:

• spices for chicken;
• fresh chicken meat;
• milk.

It is advisable that the milk covers the chicken in the pan.

Step-by-step cooking process

The ease of cooking is compensated by the long time required for the meat to reach a state of readiness.

Chicken according to this recipe is prepared either whole or cut into pieces:

1. The meat is placed in a pan with a thick bottom and sprinkled with spices. Pour hot milk into the container and immediately cover it with a lid.

2. The pan is wrapped in a thick warming blanket and left overnight in a warm place. The next morning the meat will be ready.

Chicken prepared using this method can be used for sandwiches, sandwiches, a meat side dish, and also sprinkled with fresh herbs and grated cheese. This dish, made without cooking, cannot be stored for longer than a day.

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.

Useful tips and tricks

The age of a bird can be easily determined by its skin.

In adult chickens, it is rough and has a yellowish tint; in young chickens, the skin is soft and light:

• When choosing a carcass, you should also be guided by the absence of foreign odors indicating spoilage of the product.
• Chicken in milk can be served as a first or second course, or as an appetizer. Vegetables are served along with chicken not only because they are a good combination, but they also improve the digestion of the meat.
• Cooked chicken is usually stored in the refrigerator for no more than 3 days; to preserve it, it is wrapped in foil. If the recipe includes gravy or sauce, it is recommended to eat it within 24 hours.
• The most reliable heat treatments are boiling and oven cooking. Meat cooked differently becomes home to harmful microbes and spoils faster.

The variety of recipes for cooking chicken in milk in a frying pan, in the oven or in a slow cooker allows you to create a dish for any situation. Based on these 2 ingredients, you can prepare holiday food, light snacks, exotic foreign dishes, children's food and diet food. In addition to selecting products, when purchasing, you should also pay special attention to the nuances of recipes. They determine not only the taste of food, compliance with these recommendations determines the digestibility of the dish, its safety and health benefits.

Author: Cash Diver