Chicken breasts in milk. Chicken breast in milk sauce in a frying pan. Chicken breast in milk in a frying pan. Cooking a dish step by step with photos

Recipe for chicken breasts in milk without cooking

With a minimum of effort, you will get a great snack.

Ingredients needed:

• 500 g chicken breast;
• 500 ml milk 2.5% or homemade;
• 0.5 tsp poultry seasoning;
• 0.5 teaspoons of coarse salt;
• 0.5 teaspoons each of paprika and turmeric.

Cooking time for meat is 3 hours.

Calorie content – ​​154 kcal per 100 g.

Preparation:

1. If your meat is frozen, defrost it first. Then the breast should be washed and dried with a kitchen towel. Mix the spices and rub the resulting mixture onto the chicken on all sides. Cover with cling film and leave to marinate in a cool place for 1 hour;
2. Pour the milk into a suitable container, put it on gas, and let it boil. Place the marinated breasts in milk, wait one minute and turn off the stove;
3. Cover the pan tightly with a lid, wrap it in a warm blanket or rug, and leave the breasts to simmer for 2 hours. During this time they will be completely ready.

Then you need to put the meat on a plate. Thanks to turmeric and paprika, the chicken will have a very elegant appearance and delicate consistency. The dish can be served warm with fresh vegetables. But it will also be delicious cold. Perfect for healthy sandwiches.

Chicken breast recipes

If you apply some cooking secrets, then how to cook chicken breast will become the simplest task for every day, the meat will turn out juicy and soft. Fillet is the most valuable in terms of protein and amino acid content, so they try to include it in the diet of children's and sports nutrition.

1. Fresh meat should not be kept in water for long before cooking. It is recommended to defrost without water.
2. A large slice will bake easily if you coat it with sour cream or mustard. Aromatic meat dishes bake better on the bottom shelf of the oven.
3. It is better not to salt chicken breasts in advance so that the flesh does not release juice. When cutting the meat, place it on a board moistened with water.
4. Chicken breast is ideal for making minced meat; for juiciness, you can add lard or brisket.
5. It is not recommended to take poultry breast; it requires longer processing.
6. A juicy chicken breast will come out if you cut the flesh across the grain rather than lengthwise, so it will be better saturated with juice, oil or marinade.
7. For the marinade, use vinegar, lemon juice, kefir, sour cream, and ketchup. Chicken breast goes well with sage, basil, and rosemary.
8. Bake for no more than 40 minutes, otherwise the meat will become dry.

Chicken breasts in the oven

Baked chicken breast in the oven will be successful if you set the right temperature, keep it at about 200°C. The device is warmed up in advance; it cannot be placed in a cold place. Sour cream sauce goes well with chicken; garlic and lemon juice add piquancy to the taste. Seasonings you can use are allspice, marjoram, and mint.

Ingredients:

• breast – 800 g;
• sweet pepper – 1 pc.;
• hard cheese – 100 g;
• sour cream – 250 ml;
• garlic – 4 cloves;
• lemon juice – 1 tbsp. spoon;
• greens – 1 bunch;
• spices for chicken - 1 tbsp. spoon.

Preparation

1. Separate the fillet, rinse, make 5-6 transverse cuts.
2. Chop the pepper, crush the garlic.
3. Rub the meat with salt and spices and place in the pan.
4. Insert pepper pieces into the cuts.
5. Mix herbs, sour cream, lemon juice and garlic.
6. Pour over the mixture and sprinkle with grated cheese.
7. Cook chicken breast with sour cream in the oven for 40 minutes.

Chicken breast in a slow cooker

The simplest and most satisfying option is chicken breast in a slow cooker; the recipe can be supplemented with potatoes. It is best to cook with sauce, then the meat will be very juicy, soaked in vegetable juice. Chicken should not be left under direct heat, otherwise it will become tough and dry. It is advisable to marinate for 1-2 hours, at least 20 minutes. When frying, the meat is placed in heated oil.

Ingredients:

• breast – 1 pc.;
• carrots – 1 pc.;
• potatoes – 4 pcs.;
• satsebeli sauce – 2 tbsp. spoons;
• black pepper – 0.5 teaspoon.

Preparation

1. Chop the vegetables, rinse the meat.
2. Make cuts on the breast.
3. Mix vegetables with spices and place in a bowl.
4. Place the chicken coated with sauce.
5. Cook on “Baking” or “Roasting” for 40 minutes.

Grilled chicken breast

A dietary, moderately high-calorie and tasty way to cook chicken breast is a shish kebab on a home grill, the meat is threaded onto skewers. The spicy taste and piquant aroma of the dish will be provided by an original marinade based on soy sauce, to which chopped fresh ginger, garlic, hot pepper or chili sauce are added to taste.

Ingredients:

• fillet – 700 g;
• garlic – 2 cloves;
• ginger – 40 g;
• onion – 200 g;
• soy sauce – 2 tbsp. spoons;
• oil – 2 tbsp. spoons;
• chili sauce – 1 tbsp. spoon;
• sugar – 2 teaspoons;
• salt pepper.

Preparation

1. Cut the meat into cubes.
2. Grate the garlic and ginger.
3. Add hot and soy sauce, butter, sugar, salt and pepper mixture.
4. Pour the marinade over the sliced ​​meat and leave for several hours.
5. Grill the meat on skewers, placing them on the grill surface, until browned and cooked on all sides.

Chicken breast on the grill

Simpler meat dishes for the grill are a way to fry chicken breast in a tasty, healthy and quick way. The fillet marinates and bakes much faster. You only need fresh, pink pieces of meat, if in packaging, then without moisture (this means that the product has been frozen more than once). A good marinade is honey, chili and lemon; the crust will be caramel-colored.

Ingredients:

• fillet – 1 kg;
• honey – 200 ml;
• chili sauce – 1 tbsp. spoon;
• lemon juice – 6 tbsp. spoons;
• garlic – 1 clove.

Preparation

1. Mix half the lemon juice with garlic and spices.
2. Cut the meat and marinate, refrigerate for 4 hours.
3. Dilute chili sauce and honey in the remaining lemon juice.
4. Place the meat on skewers and fry the delicious chicken breast over the coals until crisp.

Chicken breast in a frying pan

You will be pleasantly surprised by chicken breast, recipes in a frying pan; in this list, a special place is occupied by a chop in a golden-brown crispy casing. Pieces of meat are dipped in a mixture of eggs and milk, which creates a crust, while the flesh is steamed inside. Instead of milk, you can use cream, or in extreme cases, water. The proposed recipe is simplified, meat breaded in breadcrumbs.

Ingredients:

• chicken – 400 g;
• breading – 3 tbsp. spoons;
• garlic – 2 cloves;
• oil – 2 tbsp. spoons.

Preparation

1. Chop the chicken into pieces and mix with spices.
2. Leave for 1 hour, roll in breading.
3. Sauté the garlic in oil, remove.
4. Fry the chops on both sides.

Chicken in milk with ginger in a frying pan

Spicy tender meat is suitable for both a family dinner and a holiday.

Required Products:

• 0.5 kg chicken breast (fillet);
• 180 ml milk;
• 1 tbsp. a spoonful of dried ginger and basil;
• 2 tbsp. tablespoons of any vegetable oil (for frying);
• pepper, salt - to taste.

Cooking time – 40 minutes.

The calorie content of the dish is 170 kcal.

Cooking breasts in milk in a frying pan:

The dish is ready. Pairs perfectly with boiled potatoes, rice, fresh and stewed vegetables.

A simple and original recipe for chicken in milk

To prepare this dish, you can use any parts of the carcass - whoever likes what, you can chop the whole carcass, you can take legs or wings. The number of servings in this case may be different, since it depends on the size of the chicken itself (the number of its parts used). Therefore, this recipe is not so strict.

Ingredients

The amount of ingredients needed to prepare this dish will be something like this:

• one chicken carcass (let’s say 1000 - 1200 g);
• one and a half glasses of milk (fat content can be any);
• 1 medium-sized onion;
• 4 cloves of garlic;
• 1 carrot;
• 4 tbsp. spoons of vegetable oil;
• parsley and dill (3 - 4 sprigs each);
• spices (salt, ground black pepper, a small pinch of sugar);
• any hard cheese (optional).

Preparation

1. If the chicken is frozen, it needs to be thawed. Then the chicken carcass should be cut into parts: separate the thighs, drumsticks, wings, back, breast (it is better to cut it lengthwise into two parts).
2. The onion should be finely chopped, the carrots can be grated on a coarse grater. You need to take a saucepan with a volume of approximately 2 - 3 liters. Add vegetable oil and finely chopped onion to it, which should be fried until light golden brown. Then add grated carrots and continue frying for another 3 - 4 minutes. It is better not to cover the pan while frying vegetables.
3. After this, you need to put all the cut up chicken into the pan, add a little salt, and mix. Cover the pan with a lid. The chicken should be fried, stirring occasionally, for about 10 minutes.
4. While the chicken is frying, you need to heat the milk. When the time comes, you need to pour it into the pan, add a little salt and pepper, add a pinch of sugar, stir, adjust the chicken pieces so that they are immersed in the milk as much as possible. The chicken should be cooked over medium heat. Further cooking time depends on the thickness of the chicken pieces themselves (from 15 to 25 minutes).
5. 5 - 7 minutes before complete readiness you need to add chopped garlic, parsley, stir, cover again. If you use dill, it is better to add it 1 - 2 minutes before readiness.
6. Place the finished chicken pieces on a plate, pouring the sauce in which it was cooked on top. You can decorate with a small sprig of dill or parsley. Or you can sprinkle some grated cheese on top of the chicken instead.

You can serve it with mashed potatoes or boiled rice as a side dish. The dish should be served hot.

You think that you can just drink milk and bake pancakes with it. You guessed it right, it can also be used in cooking chicken. Chicken breasts in milk turn out juicy and very tender.

Stewed chicken fillet in milk in a slow cooker

In a slow cooker, chicken in milk turns out unusually tasty and soft. Be sure to please your loved ones with such a simple recipe.

Ingredients:

• 600 g chicken breast;
• 300 ml milk;
• 1 medium carrot;
• 1 medium onion;
• 20 ml vegetable oil;
• 1 teaspoon Italian herbs seasoning;
• 4-5 black peppercorns;
• tastes like salt and pepper.

The dish takes 1 hour to prepare.

Calorie content is 165 kcal.

How to cook:

1. Prepare the chicken (wash, dry), cut into portions. Peel the carrots and onions. Grate the carrots on a coarse grater, cut the onion into thin rings;
2. Pour oil into the multicooker bowl and add vegetables. Turn on the “Fry” mode, cook for 10 minutes until the vegetables are browned and soft;
3. Then add the chicken and fry in the same mode for another 10 minutes until lightly browned. Put all the spices, pour in warm milk, mix all the ingredients. Put the device in the “Extinguishing” mode for 40 minutes.

This chicken goes well with any side dishes, fresh vegetables, and herbs.

How to cook “Chicken in milk-garlic sauce in a frying pan”

1. First you need to wash and dry the chicken. The classic recipe for chicken in milk-garlic sauce can be slightly modified by using only fillet. The dish will not lose its taste due to this.

2. Pour a little vegetable oil into a frying pan with high sides (you can also use butter if desired) and heat well. During this time, carve the chicken and cut into portions. Cooking time will depend on the size of the chicken pieces. Place chicken in hot oil and fry over medium heat until crust forms.

3. This time is enough to prepare the remaining ingredients - vegetables. In this recipe, you can use everything you have in the refrigerator: tomatoes, zucchini, bell peppers, carrots, onions or eggplants (you can also omit the vegetables altogether if you wish). Peel the onion and cut into small cubes or half rings. Wash the tomato and cut into cubes (you can remove the skin first), and grate the carrots.

4. When the bird turns golden, it’s time to add the vegetables to the pan. Mix everything carefully and leave on low heat for another 10-15 minutes until the vegetables become soft.

5. The sauce is one of the main components of this dish. To prepare it, you need to combine milk, garlic squeezed through a press (the amount depends on your taste preferences), and starch in a deep bowl. The sauce should be salted and pepper to taste. Then add your favorite spices, fresh or dried herbs and mix well.

6. Carefully pour the sauce into the pan and stir. Chicken in milk-garlic sauce at home should be simmered over low heat until cooked. This dish can be served with any side dish or vegetables.

Dukan method of cooking chicken breasts

This recipe is different in that the chicken is not cooked directly in milk, but is simply marinated in it.

Required Products:

• 1 kg chicken breast;
• 0.5 liters of skim milk;
• 1 clove of garlic;
• salt - to taste;
• several sprigs of herbs (parsley, dill);
• 1 teaspoon of olive or sunflower oil.

Cooking time – 1.5 hours.

Calorie content – ​​124 kcal.

How to cook chicken breasts in milk according to Dukan in the oven:

1. Remove the bones and skin from the breasts, wash and dry. Cut into layers, 1 cm thick. Place in a deep pan, pour cold milk. Soak in milk marinade for 1 hour;
2. Take out the chicken pieces and place them on a baking sheet greased with vegetable oil. Grind the garlic through a press, chop the greens. Mix garlic with herbs, spread evenly over meat;
3. Bake the breasts for 30-35 minutes in an oven at 200 degrees.

The dish can be served hot, with lettuce or any other vegetables.

Chicken cooked with milk according to Dukan

This dish has a delicate taste and a juicy texture inside. In addition, to prepare this dish, you don’t need anything other than basic ingredients and spices. So, to prepare one whole breast (2 fillets) we will need:

• Up to half a liter of fresh milk with a fat content of no more than 1%;
• Any set of spices to taste and salt.

The recipe for chicken with milk is very simple.

1. Place the fillet (rubbed with spices on all sides) in warmed milk. Bring it to a boil and continue cooking for up to five minutes.
2. After this, remove the pan, cover it tightly with a lid and wrap it with a blanket on all sides so that the liquid does not cool down.
3. We leave everything for one and a half to two hours. Chicken breast in milk according to Dukan is ready. You can use this fillet as a main course or appetizer. This tender chicken can also be used as a salad ingredient.
4. The remaining liquid should not be poured out. You can make an excellent sauce from it. To do this, add a few drops of olive oil and some herbs to the liquid.
5. Bring it to a boil and add starch, previously diluted in a few tablespoons of water.
6. Pour in, stirring constantly until required consistency. Chicken stewed in milk is perfect for the 2nd stage of the diet.

Spicy chicken breasts in coconut milk

As you know, milk is not only of animal origin. Try making an interesting dish with coconut milk, borrowed from Thai cuisine.

Ingredients:

• 600 g chicken fillet;
• 250 g coconut milk;
• 15 ml Thai sauce (fish);
• 1 small hot pepper (chili);
• 2 cloves of garlic;
• 1 teaspoon curry;
• 10 g fresh ginger;
• green onions and cilantro;
• 20 ml vegetable oil;
• 3-4 lime leaves;
• salt - to taste.

Approximate cooking time is 60 minutes.

The calorie content of the dish is 147 kcal.

How to make Braised Chicken Breasts in Coconut Milk:

1. Prepare the fillet, cut into portions. Chop the onion and cilantro (it’s enough to cut 2 tablespoons each). Remove seeds from hot peppers. Grate the ginger on a fine grater, chop the garlic finely;
2. Heat a frying pan with oil, fry pepper, garlic, ginger one by one. 1 minute each ingredient. Add herbs and curry. Fry everything together for another 5 minutes. During this time, all the spices will reveal their delicious aroma;
3. Then add the meat and fry for another 10 minutes. Then you need to pour in the coconut milk, bring the whole mass to a boil, cover with a lid and simmer over low heat for 15 minutes. A couple of minutes before it's ready, add the lime leaves.

The dish is ready. Goes great with rice or potatoes.

Dishes prepared according to the above recipes are not only incredibly tasty, but also healthy and low in calories.
Such meat can be used in diets, sports and children's nutrition. Always cook chicken breasts in milk with pleasure, in a positive mood and pamper your loved ones and yourself with delicious food. Bon appetit! Chicken fillet in milk
Chicken breast in milk may probably sound a little shocking to many. In fact, these products go well together - as a result of simmering in milk, chicken meat is soaked, becomes very juicy and remains soft. And the secret is simple - we don’t cook the breast in spices at all, but leave it to languish and bask in hot milk under a warm blanket.

I won’t spend a long time persuading you - the recipe for chicken breast in milk should definitely be in your culinary piggy bank (if not already)! A minimum of products, effort and time, and the result is truly beyond praise.

Secrets of modern technology

Chicken fillet in milk takes quite a long time to cook. Since it must be thoroughly steamed in hot liquid, we suggest using a multicooker pan. The process of cooking in the “Stewing” mode is reminiscent of simmering like a Russian stove, and our task is precisely to get a tender and soft chicken breast in milk without cooking. The multicooker is the perfect modern analogue of ancient technology. This miracle pan is designed in such a way that the cooking time in it is significantly reduced. The essence of this recommendation is that the meat is steamed in hot milk for several hours. During this time, it is disinfected, softened and soaked in the aromas chosen by the chef. Chicken breast in milk without cooking (reviews confirm this) turns out soft and flavorful. Baked milk and oriental seasonings combine incomparably, and cooking options in different types of dishes allow you to enjoy our delicacy at any convenient time: if you leave the chicken overnight, it will be ready by the morning, and if in the morning, then by the evening, without much hassle, There will be a fresh and hot dinner on your table.

Cooking the dish step by step with photos:

In order to cook chicken breast in milk, we need the following ingredients: chicken breast (I have two halves of one chicken), milk, salt, chicken seasoning, paprika and turmeric. It must be said that you can select seasonings, spices and spices to your taste, not necessarily those that I suggested. Turmeric and paprika not only add flavor and aroma to chicken breast, but also give it an appetizing color.

If your chicken breast is frozen, let it thaw. There are two options: firstly, you can leave it in the refrigerator overnight, and secondly, put it directly in the bag in a pan with cold (!) water. My breast was chilled, I rinsed it under cold running water and dried it very thoroughly with paper towels.

Now you need to thoroughly grease the breasts with salt and seasonings, rubbing them into the meat. If you dry the breasts well, the spices and seasonings will adhere perfectly to the surface.

Cover the chicken breasts with cling film and let the meat soak in the flavors for about an hour.

Now pour the milk into the pan and bring it to a boil. There should be as much milk as meat. I have 600 grams of chicken breast, so 600 milliliters of milk, respectively.

Now put the breasts in very hot milk and put the pan back on the fire. On low heat, let the breast warm up for no more than 1 minute. In general, cooks write that you just need to count to 30 and you can remove it from the stove, but I do it for exactly a minute.

Recipes for meat stewed in milk are becoming increasingly popular among chefs. There are many options, but one particularly impressed me. I am sure that having cooked chicken in this way once, you will definitely not refuse to repeat this method again. Soft sandwich meat will definitely become an attribute of your menu, and will rightfully take its place in the refrigerator.

How to cook chicken breast stewed in milk:

1. Wash the chicken fillet in warm water, dry it and rub with spices. You can choose any composition and proportions to your liking. Place the breasts in a bowl, cover and refrigerate for a couple of hours. The meat must be marinated.
2. Pour the milk into a saucepan, add salt and bring to a boil. Place marinated meat in milk, cook for 3-4 minutes and turn off. Wrap the pan in warm towels, cover and leave the meat to simmer in a thermos. The time started from two hours, mine languished for five.
3. We take out the chicken breasts, let them dry and wrap them in food foil. Place the cooled meat in the refrigerator.
4. After an hour and a half, the meat can be taken out and a sample taken.

Be sure to try this method, the meat simply melts in your mouth, and the spices provide the taste you love. Bon appetit and share the stewed meat recipe with your friends.

ladyclub.info

How to cook in the oven

List of products:

• cow's milk – 500 ml;
• chicken meat – 1 kg;
• sunflower oil for lubrication;
• garlic – 1 head;
• lemons - 2 fruits;
• ground cinnamon – 1 teaspoon;
• rosemary – 2 teaspoons;
• pepper and salt to taste.

1. First of all, grease the chicken with enough oil and generously rub it with salt.
2. Then we peel the zest from the lemons, it will be useful when preparing the sauce.
3. Cut the lemon pulp into slices and mix with rosemary. Place a mixture of lemon pulp and rosemary inside the chicken carcass.
4. Pour enough oil into a hot frying pan. Place the chicken and fry it on both sides until golden brown.
5. When the carcass has acquired a golden hue, transfer the meat to a baking dish, and pour the oil into which the chicken was fried.
6. Cover the top and bottom of the chicken with peeled garlic cloves and chopped lemon rind.
7. Mix milk with ground cinnamon, add the resulting mixture to the meat and bring to a boil.
8. After the sauce boils, remove the dish from the oven, cover the surface of the carcass with parchment paper soaked in water and place it back in the oven, preheated to 180 degrees.
9. Bake the chicken for an hour. After which, the dish will be completely ready for consumption.

Cooking the “Chicken in Milk in the Oven” dish, despite such different components, does not cause difficulties even for novice cooks.

Chicken breast stewed in milk

A very interesting method of preparing chicken breast, but, most importantly, chicken fillet cooked in milk in this way turns out to be very tender and can serve quite well not only as an additive to salads, etc., but also as an independent snack.

— 600 gr. chicken fillet;

- spices and salt to taste;

- 600 ml. milk (how many grams of chicken meat, the same amount of ml of milk);

— Put the milk on the fire and bring to a boil;

— Rub the chicken fillet with spices and salt, wrap it in food-grade cellophane and let it marinate for an hour or two;

— Place the chicken fillet in milk and cook for 30-40 seconds, then turn off the heat;

— Remove the pan from the heat, cover with a lid and wrap in a towel. Leave the chicken fillet to simmer in milk for 1 hour;

— Let’s take the chicken fillet out of the milk and bon appetit!

How to cook chicken fillet stewed in milk, step-by-step recipe with photos, see below:

Rub the chicken fillet with spices and salt. Wrap in food-grade cellophane and let sit for an hour or two so that the meat is well marinated. Bring the milk almost to a boil, put the chicken fillet in it and simmer for 30-40 seconds.

Then remove the saucepan from the stove, wrap it in a towel and leave it for one hour. If the fillet pieces are large, you can leave the breast in such a thermos to simmer for two hours. Then remove the chicken fillet from the milk and let it cool.

Chicken breast according to this recipe turns out to be very tender, it can be eaten as slices, with sandwiches, and in salads it will be much tastier than just boiled. Bon appetit!

To prevent the recipe from getting lost, click the button on your social network and add it to your wall.

cookinglook.ru

Hearty pancakes “Alyosha Popovich”

There is a very popular fast food chain in St. Petersburg - Teremok. Founded in 1999 in Moscow, a little later Teremok appeared in St. Petersburg. I was touched by the recent noise in the capital's media about the possible closure of McDucks and organizations of the national fast food chain. Well, firstly, I was surprised by the short-sightedness of such “hasty prohibitionists”; they probably don’t know that this is a franchise, i.e. some individual entrepreneur Ivanov works, who bought a franchise patent from the brand owners, and by closing McDucks in the Russian Federation, a huge number of people can be deprived of their jobs. Well, again, these noisy “hasty prohibitionists” may not know about “Teremok” (this post, by the way, is not an advertisement). Teremok is famous for its Russian dishes (particularly pancakes) and the “sir” and “madam” addresses to customers.

In the "Teremka" menu

There is a section “Hearty pancakes”, one of the popular pancakes from this menu is “
Alyosha Popovich
”. It is curious that in Moscow pancakes “with grilled chicken breast” are served with sauces of your choice, but in St. Petersburg the same pancake is called “Alyosha Popovich” (“Hearty pancake with grilled chicken breast with apple sauce”) and is served only with apple sauce sauce.

We offer a variation of this tasty and popular treat from Teremok; of course, this is not the original recipe, but the result is quite similar. A hot pancake wrapped in slices of grilled chicken generously seasoned with creamy apple sauce. The soft texture of the pancakes, the taste of chicken and the distinct taste of apple and garlic in a creamy sauce. The pancakes are delicious, filling and aromatic.

Actually, this dish will require ordinary pancakes; I believe that most chefs know how to prepare this simple Russian treat. Well, some ingredients for the filling.

• – chicken breast
  – 1 pc.,
• – mayonnaise
  – 3 tbsp.,
• – garlic
  – 3-5 cloves,
• – sour green apple
  – 1 pc.,
• - salt
  - to taste (if necessary),
• - ground black pepper
  - (optional)
• - vegetable oil
  - a little (again, as needed),
• - cream
  - 50 ml (option: instead of cream - 1 tbsp sour cream and you can then dilute the sauce with milk if necessary).

Prepare the pancakes, preferably so that they turn out thin (not quite like a sheet of paper, but not like pancakes).

Fry chicken breast. For speed and convenience, cut half a chicken breast approximately in half lengthwise, you can beat it a little. It will cook faster this way. Heat a little vegetable oil in a frying pan and fry the chicken breast until cooked. If you wish, when frying the chicken fillet, you can add salt on both sides and a little pepper, but this is optional.

Let the breast cool and cut it into slices.

While the chicken is cooling, prepare the sauce. Peel the apple (preferably green, sweet and sour), remove the core and grate (or chop in a blender). Place applesauce in a container of suitable volume, add mayonnaise and cream, mix. Squeeze the garlic through a garlic press and stir again. You can add more cream to achieve the desired consistency. The sauce should be quite thick, with apple pulp.

fit-cook.ru

Avoid These 4 Mistakes When Cooking Chicken Breast

Chicken meat has millions of fans. If we don't know what to cook, we opt for chicken. Why not? Chicken breast never gets boring and can serve as the basis for many recipes. It can be boiled, fried, steamed, baked. This product is relatively cheap and does not require fancy add-ons. In addition, its unsurpassed delicate taste will be the highlight of any dinner (including a holiday one).

However, preparing meat dishes, even the most simple ones, requires compliance with certain rules. You may make the wrong choice of manufacturer when buying a product in a supermarket; it may be overcooked, dried out or overcooked. Despite the fact that it is very difficult to spoil chicken, we hasten to warn you against some common cooking mistakes.

You remove bones and skin

Boning the breast isn't always the best option. According to Rick Martinez, associate editor of Bon Appétit magazine, skin and bones are very important in cooking. If you don't like baked skin, simply remove it before eating. During the cooking process, it acts as a protection and prevents meat juice from escaping. Bones help give the meat juiciness by releasing fat. This is why you don't need to pour a thick layer of vegetable oil into the pan. The bones and skin themselves will give the meat an excellent taste. If you're throwing chicken deboned into the frying pan, be prepared to put sticky, dry pieces of food in your mouth at dinner.

You ignore the marinade

If you're planning to whip up a quick meal, you'll often ignore the marinade (although it's something you can think about ahead of time). Chicken breast is extremely dry, which means 30-40 minutes of “bathing” in a spicy brine will do it good. You can use whatever you like as ingredients for the marinade: from kefir to mayonnaise. An ideal sauce would be ginger, chili pepper, brown sugar (to caramelize the meat), vinegar (to soften the elastic fibers), and, of course, salt. Some people do not add salt to the marinade, citing the fact that the substance draws precious moisture from the chicken meat. Our expert assures that this theory has no basis. If you exclude salt, you risk deteriorating the taste of the finished dish.

Do you prefer to cook the breast?

Do people still boil chicken breast? Of course, we are not talking about broth for soup. When choosing cooking methods, Rick Martinez recommends opting for the oven. Increasing the temperature during cooking enhances the taste of any product. For example, remember that cauliflower tastes much better when it's baked in the oven. If you want to score a few bonus points and pleasantly surprise your household, give the meat a quick fry in a pan before putting it in the oven. Let's throw away the stereotypes that everything fried is harmful. We assure you that this is not the case. Place the breast in a heated frying pan, skin side down, and fry until golden brown. The same can be done in reverse order. If your preference is in favor of frying in a frying pan, then a few minutes before serving, send the finished meat to simmer in the oven.

Chicken breast stewed in milk according to Dukan with photo

An equally tasty dish can be prepared in a frying pan. This recipe is suitable for those who prefer initially lightly fried meat. To cook breast in a frying pan with milk you will need:

• 0% milk – 500 ml;
• Breast – 2-2.3 kg;
• Spices;
• Greenery.

1. Wash the chicken and cut into large cubes (4 by 4 cm) and rub with spices. Place it in a hot frying pan and fry on all sides until a light crust appears.
2. After this, add liquid and simmer under a tightly covered lid for about 15 minutes. A few minutes before readiness, add chopped herbs.
3. After letting sit for a couple more minutes, serve the chicken with milk to the table. The Dukan dish should be hot, then even family members who are not on a diet will be happy to share the meal with you.

You get dry meat

If the meat turns out dry, you can fix it with homemade sauce. Your task is to bring some moisture inside the meat. Place the dried breast in the pan and pour in the sauce, which can be made from mayonnaise, Greek yogurt or sour cream. If you are an opponent of creamy taste, then replace these ingredients with meat broth. The main thing is not to turn the heat back on, just let the moisture soak into the meat. In this case, additional heat treatment will further aggravate the situation.

Chicken, no matter how it is prepared, always turns out very juicy and tender, and to spoil a dish with it you need to try very hard. So, when stewing chicken meat in milk, it is absolutely impossible to get a tasteless result, everything is so simple and clear in the cooking process itself. The most tender meat and incredibly tasty milk sauce is what everyone who gets down to business will end up with. This is why novice cooks adore this recipe; however, even experienced cooks sometimes want to relax and prepare dinner without much hassle.

Required ingredients:

• chicken legs – 1 kg,
• milk - about 1 glass,
• garlic – 3-4 cloves,
• large onion – 1 pc.,
• dill - a small bunch,
• salt, dry Italian herbs and ground black pepper - to taste,
• sunflower oil - as needed.

Note: Chicken legs can be replaced with any other part of the chicken.

Features of cooking

Chicken in coconut milk is pieces of chicken (you can have chicken fillet or other parts) in a delicate sauce with the addition of aromatic spices. The dish differs from chicken stewed in sour cream or cream. The subtle coconut flavor, glossier sauce and interesting spices in the dish will add variety to everyday family dinners.

This recipe is from Southeast Asia. True, in some countries the composition of added spices is slightly different. The main ingredients remain unchanged - chicken, coconut milk, soy sauce and chili pepper. Moreover, Asians add more of the latter.

In Asia, it’s crazy how they like to sprinkle hot pepper everywhere. Even if you say “no spices,” they nod as a sign of understanding. No red chili pepper is added. And they leave it green. But I still don’t understand what the difference is between green and red peppers. This one and this one are very fiery. And after such a dish everything in your mouth burns. Just like after a fire