Italian chicken in milk
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.
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!