italian-milk-chicken recipe

Italian chicken in milk

Chicken in milk… easy, quick and creamy. There are three versions in which I love to use chicken breast: the lemon version, healthy but succulent, the curry version, when I want a spicy note, and undeniably the milk version.

In the last few weeks when my mum is on a diet, I often have to prepare chicken, which is rich in protein and low in fat and calories. So when I am in a hurry and have few ingredients to use, this is always the best solution. Suitable for both young and old, it will delight every judge’s palate.

The delicacy of the chicken is combined with the creaminess of the milk sauce, and the whole thing creates an unstoppable desire to… scarpetta!

italian-milk-chicken

Curiosity abour chicken meat

Chicken is an extremely good meat from a nutritional point of view because it provides proteins with a higher biological value and a considerable wealth of minerals and vitamins, as well as being easier to digest. In addition, meat from farmed chickens is even more digestible than that from free-range chickens, as it is richer in water.

Therefore, simply removing the skin before or after cooking is enough to obtain a light, salty food that is recommended for a low-calorie diet. The highest caloric intake is in the leg, while the breast, which is low in cholesterol, is recommended for everyone’s diet, especially young people, the elderly and those with high cholesterol levels.

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italian milk chicken

Italian chicken in milk

Vittoria
Chicken is an extremely good meat from a nutritional point of view because it provides proteins with a higher biological value and a considerable wealth of minerals and vitamins, as well as being easier to digest.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 4

Ingredients
 
 

  • 1 1/2 whole chicken breasts
  • flour for flouring
  • 50 g butter
  • olive oil
  • chopped thyme and rosemary
  • 1 glass milk
  • salt and pepper

Instructions
 

  • To make this creamy chicken breast in milk, you will first need to wash and dry your meat.
  • Then remove the cartilage and fat from the chicken.
  • Cut the breast into slices, making about 8 slices, or cut into small pieces or strips if you prefer.
  • If you cut it into slices, crush them with a meat tenderizer or a glass and dip them in flour.
  • Melt the butter and 3 turns of oil in a large frying pan over a low heat and turn up the heat. Place the floured chicken in the pan and cook both sides until a crispy crust forms.
  • Add the chopped thyme and rosemary, salt and pepper.
  • Pour the milk into the pan and leave to cook on a low heat with the lid on for about 10 minutes, or until the sauce has thickened.
  • Once it is ready, put it on the plate and enjoy it hot: in just a few minutes you will have created a delicious and nutritious second course. If accompanied by vegetables it will be even better!

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

FOOD & WINE PAIRING

PIERLUIGI’S ADVICE

pinot

Pinot Grigio GoldVine
IGT White Blend of Pinot Grigio from Veneto, Italy

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