A generous sprinkling of salt and pepper readies chicken for a quick saute. A long, gentle poaching in milk seals in tenderness and a unique, delicate flavor.
INGREDIENTS (for 4 servings):
- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breast halves
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 cup milk
Season chicken with salt and pepper (no such thing as too much, since this is the only seasoning this dish has)!
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).
Reduce heat to low and simmer for 2 hours, uncovered. Remove chicken and use juices in skillet as a sauce.