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Chicken breast in milk sauce

Chicken breast in milk sauce


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Summer has come, the holidays are approaching and we need to be in shape. :) A recipe for those who have to try on a "swimsuit" and more ... :)

  • 300 g chicken breast
  • 1 tablespoon oil
  • 2 tablespoons vinegar
  • a glass of milk
  • salt
  • pepper
  • parsley

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken breast in milk sauce:

We cut the chicken breast into slices.

Add salt and pepper. Heat the oil in a pan and brown the meat on both sides. Add the vinegar and let it evaporate over high heat.

Add the milk and let it fry for another 20 minutes. Remove the meat and leave the sauce on the fire, covered, to reduce, mix with a wooden spoon.

When the sauce is ready, we pour it over the meat. Put chopped parsley on top.

Tips sites

1

it can be served with steamed rice, I served it with a salad


Recipe of the day: Chicken breast in yogurt sauce

Because it is Valentine's Day, a romantic dinner, delicious and prepared according to a quick recipe is more than indicated. Good appetite!

Ingredient:

1-2 pieces chicken breast, an onion, 4-5 tablespoons tomato paste, a yogurt, a teaspoon of flour, spices (basil, oregano, paprika, white pepper).

Method of preparation

Lightly fry the onion, and add the chicken breast that has been previously cut into strips, cover with a lid and let it simmer. In a bowl prepare the sauce as follows: put tomato paste, yogurt, add a cup of water (you can put water depending on how much sauce you want to come out), spices, and a tablespoon of flour (previously mixed with a little water until a paste is formed). Mix the sauce well and add it over the breast, put it on and let it boil. Add salt to taste.

It can be served with baked potatoes with rosemary and cauliflower with vinegar.


Chicken breast in milk sauce - Recipes

An easy to prepare recipe with great taste.

QUINTESSENCE:

  • chicken breast - 200 g
  • bacon strips - 40 g
  • mushrooms - 100 g
  • soy sauce - 10 ml
  • thyme - a dust
  • white pepper - a powder
  • wine - 25 ml
  • undiluted cooking cream - 100 ml
  • olive oil - 30 ml

Heat the pan with oil, add the diced chicken breast (2 cm), the thin strip bacon (2x2 cm), the diced mushrooms (1 cm) and heat them until the chicken is done. Then add the soy sauce, mix for 1 minute, sprinkle with thyme and white pepper, then add the wine. Let it simmer for 1-2 minutes until there is very little wine left in the pan and add the sour cream, let it simmer for another 1-2 minutes.


Chicken marinade recipes

Chicken is the sweetest pork, and properly chosen marinades make it delicate.

With the help of marinade, skewers can give amazing shades of taste and aroma. Of course, a classic recipe with vinegar, salt and onion will survive for centuries, but you can expand your ideas a little about the possibilities of marinating chickens.

Sour milk

For this marinade you will need:

  • Low fat yogurt or kefir & # 8211 half glasses
  • Lemon juice
  • Garlic garlic
  • Spices to taste.

Ingredients per 1 kg of chicken.

Marinating the meat should be as follows: washed, cut into large pieces of fillet is put in a bowl, first mixed with spices and chopped garlic, then poured with a glass of yogurt or kefir. You can continue to cook immediately, but it is better to marinate the meat for 40-60 minutes.

The remaining half cups of yogurt and lemon juice are combined and used to cover the meat during frying.

With mineral water

For this fabulous marinade you need:

  • Onions (ratio of onion to meat, such as 1: 2)
  • Shiny mineral water (for 3 breasts & # 8211 about half a liter)
  • Vegetable oil & # 8211 3-5 tablespoons sautéed
  • Parsley (can be other green)
  • Spices for taste
  • Lemon.

Wash the meat, cut into balanced pieces. Onions cut into thin rings. The oil is poured into the container of meat, mixed, spices, onions. Mix well. Then pour mineral water (the parts must be completely covered). Add lemon juice only for sour meat lovers.

The meat should be in the marinade for at least 3 hours, but better a little longer & # 8211 5.


Start the oven at 180 ° C (heat up and down with ventilation) and prepare a heat-resistant tray.

Put in the tray mashed tomatoes, a little salt, pepper and herbs. Mix well with a fork.

Wash the chicken breast, cut it in half and dab with a kitchen napkin. Season it on both sides with salt and pepper, then place the two pieces in the prepared tray, over the tomatoes.

Separately, mix in a bowl the cream cheese, finely chopped dill and half the amount of cheese.

Distribute this mixture over the chicken breast and sprinkle with the remaining cheese.

Put the tray in the oven for 45-50 minutes, enough time to have juicy meat at the end, not dry at all.

Leave the tray aside 10-25 minutes after baking, then we can serve or place in pans.

It goes perfectly with any garnish: rice, pasta, potatoes, salads, peas, beans, etc.


If you like it, share it with your friends!


Ingredient:
3 pieces chicken breast
Kefir
Sweet paprika
Granulated garlic
Pepper
Salt
Chilli
Mixture of spices & # 8222let’s dip & # 8221 & # 8211 garlic & # 8211 from Fuchs
Milk
Flour
3 eggs
Frying oil
Sos Chinese Sauce & # 8211 Develey

Method of preparation:
Boneless chicken breast, wash and cut into thin slices as for slices. After cutting the breast, we marinate it in a bowl of milk.

In this marinade, we also add spices: paprika, pepper, salt, chilli, the mixture of spices & # 8222let's dip & # 8221 & # 8211 garlic & # 8211 from Fuchs, granulated garlic and eggs, then mix well and leave the breast & # 8211 at least an hour & # 8211 in this composition, putting it in the fridge.

Meanwhile, prepare the flour in which we also add various chilli spices, salt, pepper and granulated garlic.

Put the kefir in a bowl and add here a little sweet paprika, chilli and granulated garlic.

After the marinating time has passed, take the bowl out of the fridge and prepare the breast pieces for frying, passing them directly from the marinade through kefir and then through the flour, after which we put them in the pan in the hot oil. . After they are fried, we drain the pieces of breast on a paper napkin.

This recipe can be served with various sweet and sour spicy sauces. Along with this recipe, we recommend Salsa Cenese sauce, a sauce from the Develey range. Develey is a company that produces exclusively the secret recipe for Mayonnaise and Tomato Ketchup for McDonald’s restaurants.

The full recipe, in pictures, can be downloaded here: Chicken breast with Chinese sauce (PDF format)


Recipe: Chicken breast with toast in coconut milk sauce

These boiled chicken breasts are very light and fragrant. Serve them on boiled rice with a drizzled pea and a little honey for an excellent meal. The sauce for this recipe is excellent. It is light and rich, rather like Mughlai curry, a traditional Indian dish.

You can replace skinless chicken thighs for chicken breast in this recipe. Just use 12 thighs and increase the baking time by about 8 to 10 minutes. Always cook chicken up to 165 F, recorded on a reliable food thermometer for food safety reasons.

You can add other spices to this recipe if you want. Curry powder is a mixture of many spices, including cinnamon, coriander, cumin and turmeric. But you could add more cinnamon, coriander seeds, nigella seeds or other spices depending on your tastes. Other vegetables would also be good. Surround the chicken with some chopped celery, chopped green beans or mushrooms to make this a one-meal meal.

Serve this light recipe with a crispy green salad or fruit salad to complement the rich sauce in addition to peas and rice. For dessert, a lemon or chocolate pie would be a perfect touch.


Chicken breast in cream sauce

Heat the fat in a pan and fry the meat cubes over medium heat for about 7-10 minutes, stirring periodically, until they are evenly browned. Salt to taste.

Add the sweet cream and let it boil for a few minutes, until the sauce thickens.

Serve with low-carb vegetable garnishes, such as cauliflower or spinach.

4.5 Based on 34 Review (s)

For the chicken breast in sour cream, garlic and parsley sauce, I washed the chicken, dried it well with napkins, and cut it into suitable pieces (not very small). I salted and peppered the pieces of breast and left them to rest for an hour in the refrigerator. After 1 hour, I fried the breast in hot oil, and when it was ready, I took it out and kept it warm until I prepared the sauce.

I melted the butter over low heat. I added a tablespoon of flour and mixed quickly. I quenched with a little sweet milk and sour cream. If the sauce is too thick, dilute it with a little sweet milk. I salted and peppered it, I added the crushed garlic, and I left it for a few minutes, on low heat.

I put the pieces of fried chicken breast in a yena bowl, over the meat I added the sour cream sauce. I put it in the oven for about 20 minutes. Then I added the finely chopped green parsley and put it in the oven for another 5 minutes. I then put 1 delicate spoon and left for another 5 minutes.

I served the chicken breast in sour cream sauce with hot sauce and polenta!


  • a large boned chicken breast (700 g-800 g)
  • 1 large onion
  • 3 cloves of garlic
  • a tablespoon of curry powder
  • 2 tablespoons soy sauce
  • 250 ml coconut milk
  • 250 ml chicken soup
  • 4 tablespoons sunflower oil
  • salt and pepper

Cut the chicken breast into cubes and lightly fry it in two tablespoons of olive oil, in a deep frying pan or wok. Remove the meat to a plate, add the remaining two tablespoons of oil and sauté the sliced ​​onion and sliced ​​garlic.

When the onion has become translucent, add the curry powder and heat a little more to leave its flavors. Then add the coconut milk and chicken soup, and after a few boils, put back in the pan and the chicken breast.

Let it boil over medium heat, without a lid until the sauce becomes thick, then add the soy sauce, salt and pepper to taste.

We boil one more, two and put out the fire.
10-15 minutes before the food is ready, prepare the garnish. In a saucepan put the rice rinsed before under running water, add salt and pepper, the 450 ml of water and boil covered for about 10 minutes, until the rice absorbs all water.

Serve the chicken breast with rice garnish. Delicious, good appetite!

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