Chicken breasts in milk
This recipe caught my eye because it is so simple and uses readily available ingredients. The trick is to leave the chicken breasts in hot milk rather than boil or stew them. The result is soft, tender, juicy meat for breakfast sandwiches, salads or a platter for guests.
If you don’t have a multicooker, but have a thermos with a wide neck, you can cook the breasts in it. Place the breasts into it, add milk and close for the same 6 hours. Everything will be cooked perfectly! Verified.
If there is no thermos, then wrap the pan with milk and breasts in kitchen towels, and then in several layers of blanket. It turns out the same thermos.
As a zealous housewife, I could not afford to pour out the milk in which the chicken was cooked. So, with this milk, yeast dough for savory pies turns out excellent.
The amount of chicken and milk can be varied. The main thing is that the breasts are completely covered with milk.
Pour a liter of milk into a small saucepan and place on the stove. We need the milk to boil.
While the milk is boiling, decide on the spices. We take the ones that we usually use for chicken. Today I chose curry, paprika, turmeric, hot pepper and thyme.
Roll the breasts in spices and salt. The spices stick very well to the chicken and then stick to it quite well. Dip the breasts into boiling milk and hold for exactly 2 minutes.
Remove the breasts from the milk and place them in a multicooker bowl. Pour hot milk from the pan. We set the multicooker to the “Warming” mode and forget about it for 5-6 hours. Time varies depending on the size of the breasts. For larger ones you need more time. The photo shows how the meat turned out after cooking.
Remove the finished breasts from the milk, cool and serve.