Creamy Chicken Breasts in Milk (Petti di Pollo al Latte)
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken breasts (boneless) | 600g |
| Butter | 40g |
| Extra virgin olive oil | 10g |
| All-purpose flour | as needed |
| Whole milk | 170g |
| Salt | to taste |
| Black pepper | to taste |
| Fresh thyme | 4 sprigs |
Instructions:
- Start by cleaning the chicken breasts, removing any cartilage or unwanted bits. Place them on a cutting board, ready to be cooked.
- In a large skillet, add the extra virgin olive oil and butter. Heat them over a gentle flame, allowing the butter to melt completely.
- While the butter is melting, lightly coat the chicken breasts with all-purpose flour. Shake off any excess flour.
- Carefully place the floured chicken breasts into the skillet. Turn up the heat slightly and let them cook for about 2 minutes on each side, or until a light golden-brown crust forms.
- Once the chicken is seared, season with salt and pepper to taste. Reduce the heat, and cover the skillet with a lid. Let the chicken simmer for about 5 minutes to fully cook through.
- Pour in the whole milk, ensuring that the chicken is nearly covered. Add the fresh thyme sprigs to infuse the dish with flavor.
- Cover the skillet again, allowing the chicken to simmer in the milk sauce for an additional 5-10 minutes, until the milk thickens into a creamy sauce.
- Once the chicken is fully cooked and the sauce has thickened, remove from heat.
- Serve the creamy chicken breasts hot, garnished with a few sprigs of thyme for an elegant presentation.
Tips:
- For an even richer sauce, you can replace the butter with heavy cream or add a splash of white wine for a deeper flavor.
- Serve alongside mashed potatoes, rice, or steamed vegetables for a complete meal.
