Chicken breast in milk

Chicken breast in milk is a simple and comforting dish, with a delicate yet rich flavor. Here’s how to prepare it.

Ingredients

• 4 chicken breasts
• 500 ml of milk
• 2 cloves of garlic
• Fresh sage (about 6-8 leaves)
• Extra virgin olive oil
• Salt and pepper to taste
• Butter (optional)

Preparation

1. Start by cleaning the chicken breasts, removing any bones and cartilage left behind.
2. In a large pan, heat a drizzle of extra virgin olive oil (and if you want, also add a piece of butter to enrich the flavor).
3. Add the chicken breasts to the hot pan and brown them well on both sides until they are golden. Season with salt and pepper to your taste.
4. Add the garlic cloves and fresh sage, letting them release their aroma for a minute or two.
5. Pour the milk into the pan to cover the chicken, then lower the flame and cover with a lid.
6. Let it cook on low heat for about 20-30 minutes, turning the chicken breasts occasionally.
7. The milk will reduce and become a creamy sauce. If the sauce dries out too much before the chicken is cooked, you can add more milk a little at a time.
8. Once the chicken breasts are cooked and the sauce has reached the desired consistency, taste and adjust for salt and pepper if necessary.

Serve the chicken breasts in milk hot, perhaps with a side of steamed vegetables or a potato puree to accompany the creamy milk sauce.

Curiosity

This recipe is a variant of the classic “roast in milk”, typical of northern Italian cuisine, and in particular from the Emilia-Romagna region. The use of milk in cooking meats is a traditional technique to soften and make leaner cuts more succulent.