Chicken breasts in milk: the recipe for a creamy and delicately flavored second course

Yo chicken breasts with milk I am a second course light and tasty, an alternative to the classic escalopes, which stands out for its delicate flavor: even the children. it’s a recipe milk based that combines perfectly with flour my donkey during cooking In the pan, until you create a creamy sauce that makes the floured chicken slices very tender. with the addition thymus it will give the dish a pleasant aromatic taste.
Chicken a la leche is prepared in a short time and lends itself to accompany it with various side dishes, such as a mixed salad or grilled aubergines in the hottest seasons, or baked potatoes in the coldest ones. Here’s how to make them in a few simple steps.

How to prepare chicken breasts with milk

Pass the chicken breast through flour. 1 to prepare it for frying.

Melt the butter in a pan and add a splash of oil 2.

Add chicken and cook on both sides until golden. 3.

pour the milk 4 and add the thyme, pepper and salt.

Cook over low heat for 5 minutes or until milk thickens 5Tips: Do not overcook the chicken breast to prevent it from becoming stringy.

Impact the chicken and pour it with the sauce 6.

Chicken breast with milk is ready to serve 7.

Advice

You can enrich the chicken breast with milk by adding spices such as curry, turmeric either peppers to give an oriental touch to the preparation, or replace the thyme with sagebasil or rosemary

It’s advisable prepare the dish at the momentso that the milk creates a smooth cream, otherwise it could freeze too much.

storage

It is advisable to consume chicken breasts in milk immediately after preparation. Alternatively, you can keep them in the fridge for 1 day, in an airtight container: microwave them for a few minutes before enjoying.