salt-and-pepper-chicken

Salt and Pepper Chicken

8 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
Gina Mork
Recipe by  Gina Mork

“Just four ingredients - chicken, salt, pepper and milk - is all this simple dish takes! Try it, you will be surprised. Serve over hot, fluffy rice if desired.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Season chicken with salt and pepper (no such thing as too much, since this is the only seasoning this dish has)!
  2. Heat oil in a medium skillet over medium high heat and add chicken. Saute until browned, about 5 minutes each side, then add milk (enough to cover 3/4 of the chicken).
  3. Reduce heat to low and simmer for 2 hours, uncovered. Remove chicken and use juices in skillet as a sauce.

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Reviews (8)

Rate This Recipe
njackson221
24

njackson221

Substitute chicken broth for the milk. Instead of 2 hours on the stove top cook uncovered in the oven for 30 to 40 minutes at 350 degrees. Remove the chicken from the pan and add 1 tsbp of flour or cornstarch to thicken the drippings. If you don't have much of the drippings left then add another 1/2 cup of chicken broth. Replace chicken in the sauce and cook on stove top for 5 minutes (just enough to cook flour).

JOELSGIRL
21

JOELSGIRL

What a disaster. The milk curdled and I had to discard the chicken. Do not recommend this one at all.

tj
10

tj

I am sure it is delicious after 2 hours but I wouldnt have time. I will have to use some corn starch as thickening agent after cooking a few minutes sorry

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 6.2 g
  • 9%
  • Carbs
  • 3.9 g
  • 1%
  • Protein
  • 29.4 g
  • 59%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 1847 mg
  • 74%

Based on a 2,000 calorie diet

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Cardamom Chicken with Salt and Pepper Crust

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Slow Cooker Rosemary and Red Pepper Chicken