Milk Chicken

Delicate and very tasty, the milk chicken recipe is easy and quick, but above all it encapsulates the taste of home!

500 g of AIA Chicken Breast

250 ml of whole milk

50 g of flour

40 g of butter

1 sprig of rosemary

1 sage leaf

Salt

Pepper

Description

The milk chicken is a recipe prepared all over Italy, simple and very quick to put on the table. Thanks to the softness of the chicken and its delicate meat, milk chicken is one of those recipes that can be prepared even at the last minute.

Like meatballs and rolls, milk chicken is a dish that can be served for dinner as comfort food, but with a good side of crispy baked potatoes it immediately becomes a dish worthy of Sunday lunch.

Good both in summer and in winter, the milk chicken can be enriched at will with spices and aromatic herbs to become an ethnic dish with oriental flavors. If you don't like milk, you can replace it with coconut milk, the result will still be delicious.

Here are all the steps to prepare a fantastic milk chicken!

Chicken Breast

Procedure

First of all, cut the chicken breast into strips and flour them well. Put the floured chicken strips in a sieve and shake it well, in this way all the excess flour residues will fall off.

In a large pan, melt the butter and then add the floured chicken. When the chicken is well browned on all sides, add the milk and adjust with salt and pepper. Lower the heat to a minimum and stir often. Finely chop the aromatic herbs and when the milk has reduced to half its volume, sprinkle them in the pan.

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