Chicken breast in milk with cherry tomatoes

Name: Chicken breast in milk with cherry tomatoes
Ingredients: 4 slices of chicken breast; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon curry powder; 5 ml oil; 100 ml milk; 15 g parsley; 200 g cherry tomatoes

Meat - Chicken breast in milk with cherry tomatoes by Roza L. - Recipia

Chicken breast in milk with cherry tomatoes is browned in a pan, then simmers in milk until the sauce reduces. The tomatoes soften a little at the end, while the curry stays in the background without overpowering the taste of the milk. I serve it over rice to catch all the sauce on the plate. Prep: 10 minutes. Cook: 21 minutes. Total time: 31 minutes. Servings: 4. Approximately 220 kcal and 34 g protein per serving.

Ingredients

4 slices of chicken breast
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon curry powder
5 ml oil
100 ml milk
15 g parsley
200 g cherry tomatoes

Preparation

1. Pat the chicken slices dry with paper towels, then sprinkle them with 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon curry powder. 2. Heat 5 ml oil in a pan over medium heat. Brown the slices for 4 minutes on each side, until golden and cooked through. 3. Pour in 100 ml milk and simmer over low heat for 10 minutes, until visibly reduced and the sauce has thickened slightly. 4. Add 15 g chopped parsley and 200 g cherry tomatoes, halved. Cook for 3 more minutes, until the tomatoes soften slightly.

Notes

With polenta, the sauce goes nicely alongside the chicken. Store it in a sealed container in the fridge for up to 3 days. Start the side dish when you put the chicken slices on to brown, so it’s ready along with the 4 servings; thick slices may need another 2-3 minutes, and I don’t rush the browning. Choose ripe but firm cherry tomatoes; you can also use regular tomatoes cut into slices, and replace the milk with 100 ml white wine. The version with milk contains dairy.