Chicken breast with milk and lemon
Chicken breast with milk and lemon
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 4
Discover a unique and delicious recipe with chicken breast, combining the delicate flavors of milk and lemon to create a refined and flavorful dish. This simple recipe for chicken breast with milk and lemon is perfect for a quick lunch or an elegant dinner, resulting in tender and juicy meat.
Ingredients:
- 500 g chicken breast (preferably skinless)
- 3 cloves garlic, finely chopped
- 1 lemon (juice and zest)
- 250 ml milk (preferably whole milk for a richer texture)
- Salt to taste
- Pepper to taste
- Spices (e.g., sweet or hot paprika, oregano)
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- Olive oil for cooking
Instructions:
1. Preparing the chicken breast: Cut the chicken breast into thin slices to ensure even cooking. If preferred, you can leave the breast whole, but it will require a longer cooking time.
2. Marinating: In a small bowl, mix the milk, lemon juice, chopped garlic, salt, pepper, and your favorite spices. Add the lemon zest for extra flavor. Place the chicken breast slices in the marinade and let them rest for 15 minutes. This step is essential as it helps the meat absorb the flavors and become more tender.
3. Cooking: In a large skillet, add a little olive oil and heat it over medium heat. Remove the chicken slices from the marinade (reserve the marinade) and place them in the skillet. Cook for 5-7 minutes on each side until golden brown and fully cooked.
4. Sauce: Once the chicken is cooked, add the remaining marinade to the skillet along with the rosemary. Simmer on low heat for 5-10 minutes until the sauce thickens slightly. This will create a creamy and flavorful sauce, perfect for drizzling over the chicken.
5. Serving: Serve the chicken breast with milk and lemon alongside sautéed vegetables or mashed potatoes. A fresh salad with tomatoes and cucumbers would perfectly complement the meal. Don’t forget to sprinkle a little more fresh rosemary on top for an attractive look and extra flavor.
Practical tips:
- You can substitute milk with yogurt for a richer and creamier version.
- If you like spicy food, add some chopped chili pepper to the marinade.
- Instead of rosemary, you can try other herbs like thyme or sage to vary the flavors.
This recipe for chicken breast with milk and lemon is not only simple but will surely impress with its unique taste. Experimenting with various spices and sides will make each meal one of a kind. Bon appétit!
Seasoned chicken breast with pepper and a mix of dried herbs is placed in a greased cast-iron pan with a bit of oil. On top, I sliced about three cloves of garlic and distributed them evenly over the pieces of meat. I added a few slices of lemon. Prepared this way, I drowned the meat in milk. Meanwhile, my oven was heating up to 375°F, so I nicely placed the pan inside and left it there for 20 minutes. With a spoon, I took some of the sauce formed in the pan, which looked a bit cheesy but did not taste like cheese at all, and poured it over the meat, adding a sprig of rosemary on each piece. I put it back in the oven for another 20 minutes and took it out again to baste the meat with the sauce. I waited another 10 minutes, and when I decided it was enough, it looked just like in the picture. I served it with a potato salad prepared with green onions and dressed with a sauce made from half a glass of water, juice from half a lemon, salt, and pepper. The recipe for Chicken Breast with Milk and Lemon was proposed by SIMONA.B on the recipe forum. Other chicken breast recipes can be found here: Chicken Breast with Rice and Vegetable Casserole, Italian Style Chicken Breast, Chicken Scaloppini.
Ingredients: chicken breast, 3 cloves of garlic, lemon, milk, salt, pepper, spices, rosemary.
