Tender Milk-Braised Chicken Fillet

Beautiful, tender, appetizing, for the holiday table! Chicken fillet in milk just melts in your mouth! It may remind some of carpaccio. Fillet will look great on a meat plate at any holiday, but there is a place for it on weekdays, too.
cook time: 3h
Zoe Kendrick
Tender Milk-Braised Chicken Fillet

Nutrition Facts (per serving)

92
Calories
3g
Fat
3g
Carbs
13g
Protein

Ingredients (3 portions)

Basic:

Salt 0.5 tsp
Milk 500 ml
Dry spices (for chicken) 0.5 tsp
Paprika 0.5 tsp
Chicken fillet 500 g
Turmeric 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make chicken fillet in milk? Prepare all the necessary ingredients. If you have frozen fillets, let them defrost gently on the top shelves of the refrigerator overnight if you are cooking in the morning or during the day if you plan to cook the meat in the evening.

Step 2

Step 2
Wash the chicken fillet under running water and dry. Rub the meat with salt and spices on all sides. I have ready-made seasoning for chicken and turmeric and paprika, they will give the fillet a beautiful bright color. You can use your favorite spices, such as black or red pepper, thyme, marjoram, ginger, dried garlic, curry, etc.

Step 3

Step 3
Leave the chicken breasts, placed in a convenient container, to marinate for 1 hour in a cool place.

Step 4

Step 4
Pour the milk into a saucepan or other thick-bottomed container and bring the milk to a boil. Take milk of any fat content. Choose a container for milk that is not wide and has high sides, since later we will need the milk to completely cover the chicken breasts.

Step 5

Step 5
Place the breasts in boiling milk, making sure that the fillets are completely covered with milk. Warm the meat over medium heat for 1 minute. Remove the pan from the heat. Important! If you have large breasts, it is better to boil the meat for 2-3 minutes. And make sure that the milk doesn’t run away.

Step 6

Step 6
Remove the saucepan from the heat and cover it with a lid.

Step 7

Step 7
Wrap the pan in a warm towel, blanket or blanket and leave to cool for 2 hours. The meat will be soaked in warm milk all this time.

Step 8

Step 8
After two hours, remove the chicken breasts from the milk and you can immediately cut them into thin slices and taste them. Or you can put them on paper towels, wipe them off or let them dry a little on their own. Next, wrap each piece in foil and place in the refrigerator until completely cool. Take it out, cut it thinly with a sharp knife and taste. Bon appetit!

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