Chicken Breast in Milk and Mushroom Sauce

I can provide you with a recipe for making a flavorful chicken breast in milk and mushroom sauce. It is a dish that combines the tenderness of chicken with the richness of mushrooms in a creamy milk sauce. Here’s the recipe:

Ingredients

• 2 chicken breasts
• 250 g of mushrooms (champignons or porcini for a more intense flavor)
• 300 ml of whole milk
• 1 small onion
• 2 cloves of garlic
• Flour, as needed
• Extra virgin olive oil, as needed
• Butter, 30 g
• Salt and pepper, to taste
• Chopped parsley, for garnish (optional)

Preparation

1. Clean the mushrooms with a damp cloth and slice them. Do not wash them under water to prevent them from soaking up too much liquid.
2. Finely chop the onion and garlic. In a pan, heat a drizzle of extra virgin olive oil and a piece of butter. Sauté onion and garlic until they become translucent.
3. Add the mushrooms to the pan and cook until they are golden brown and all the vegetable water has evaporated.
4. In the meantime, lightly flour the chicken breasts, shaking off any excess.
5. In another pan, add a drizzle of oil and another piece of butter, then cook the floured chicken breasts until they are golden brown on both sides.
6. When the chicken is ready, transfer it to the pan with the mushrooms and pour in the milk. Season with salt and pepper.
7. Cook over medium-low heat, with the lid on, for about 20 minutes, or until the chicken is well cooked and the sauce has thickened. If the sauce reduces too much, you can add a little milk.
8. At the end of cooking, sprinkle with chopped parsley, if you wish, to give a touch of freshness.

Curiosity

Milk in Italian cuisine is often used to cook delicate meats like chicken or rabbit, because it creates a creamy sauce that softens the flavor of the meat while it cooks. It is a traditional technique especially in the kitchens of Northern Italy.