Chicken breast baked in milk
4 servings
45 minutes
Chicken breast baked in milk is a tender and aromatic dish from European cuisine. The combination of milk, saffron, and lemon zest gives the chicken an amazing softness and a subtle creamy flavor with a hint of acidity. Baking in milk sauce makes the fillet juicy, while added garlic enhances its aroma. This dish is perfect for a cozy family dinner or a festive table. It pairs wonderfully with vegetables or light sides like mashed potatoes or rice. Traditionally, chicken baked in milk is prepared with special attention to the process of basting with sauce, making it particularly juicy. The simplicity of preparation and exquisite taste make this recipe a favorite among connoisseurs of refined European cuisine.
1
Wash the fillet and pat it dry. Season with salt and pepper on both sides. Heat butter in a pan and fry the meat for 4 minutes on each side.
- Chicken breast: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Butter: 2 tablespoons
2
Peel the garlic and place it in a baking dish. Lay the fried meat on top so that there is a clove of garlic under each piece.
- Garlic: 4 pieces
3
Pour milk into the pan where the meat was fried, add a few strips of lemon zest (I just tossed in small pieces), saffron, and bring to a boil.
- Milk: 1 glass
- Lemon zest: to taste
- Saffron: pinch
4
Once the sauce boils, pour it over the chicken and place it in an oven preheated to 200 degrees for 30 minutes. During this time, be sure to baste the chicken with the sauce about 5-6 times — this is the secret to the juiciness of this dish.