Milk Braised Chicken Breast Sounds Bizarre, But is the Perfect Way for Juicy Chicken Every Time

By
Emily H
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Braising a chicken with milk might sound bizarre, but in the case of the chicken breast, where there’s really no fat on it, the milk goes deep into the chicken to give it a really luscious taste. Give this recipe a try and see if you don’t come around to liking chicken breast.

Recipe

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𝕊𝕞𝕠𝕜𝕖𝕕 𝕔𝕙𝕚𝕔𝕜𝕖𝕟 𝕓𝕣𝕖𝕒𝕤𝕥 × ℍ𝕠𝕞𝕖𝕞𝕒𝕕𝕖 𝕙𝕒𝕞 燻製鶏胸肉で手作りハム 先日の段ボール燻製した鶏胸肉を使って。 燻した後、厚切りに。 #Cuisinemaison #faitmaison #Hausmannskost #gezond #smokedfood #cookathome #男の料理 #クッキングラマー #燻製料理 #燻製器 #おうちごはん男子部 #燻製 #料理男子 #男子ごはん #おうちごはん #おうちごはんlover #おうちカフェごはん #ダンボール燻製 #段ボール燻製 #フーディーテーブル #スレートプレート #プレートごはん #おうちバルごはん #肉料理 #ハム #手作りハム #チキン #chickenbreast #肉バル

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  1. Heat up some oil in a pan with a lid on medium to medium-high heat.
  2. Season the chicken breast on both sides with salt and pepper and then cook it on each side for a few minutes until it just starts to brown.
  3. Into the pan, surround the chicken with a small bunch of sage, the peels from one lemon, three cloves of garlic, and a cinnamon stick. This will infuse the milk and produce a really interesting flavor for the chicken breast.
  4. Pour in whole milk over the chicken breast until it’s almost totally covered, and bring the milk up to a boil. You can use any type of milk, but whole milk is best because it has a lot of fat which is definitely lacking in the chicken breast.
  5. Then, lower the temperature to the lowest setting so it’s at a simmer and put the lid on to cook for 20-25 minutes.
  6. Pull the chicken out, let it rest for 5-10 minutes so the juices redistribute, and enjoy!