Chicken in milk with peas is a delicious, quick, and easy dish. Ideal for a family dinner, it combines tender and creamy chicken cutlets with fresh or frozen peas. This recipe comes together in minutes, making it a perfect choice for weeknights.
Ingredients (Serves 3-4)
300g chicken cutlets
3 tbsp flour (can be substituted with cornstarch for a gluten-free version)
250g peas (fresh or frozen)
1 shallot
1 glass of milk (about 200ml, or lactose-free milk for a lactose-free version)
1 tbsp 1 tsp
Homemade stock
Salt
Olive oil
1 pinch of pepper (optional)
Equipment Needed
A saucepan
A frying pan
A knife
A cutting board
A whisk or spatula
A bowl for the flour
A colander (if necessary)
Preparation
Step 1: Cooking the Peas
Prepare the Peas:
In a saucepan, place the peas and cover with water. Add the crumbled bouillon cube and chopped shallot.
Boil:
Boil over low heat for about 10 minutes, or until the peas are tender. If using frozen peas, the cooking time can be reduced slightly.
Step 2: Preparing the Chicken
Flour the Cutlets:
While the peas are cooking, flour the chicken cutlets on both sides. Make sure they are well coated. Heat the Oil:
In a skillet, pour a little olive oil and heat over medium heat.
Brown the Chicken:
Add the stuffed cutlets to the skillet and brown them on both sides until golden brown. This will take approximately 5 to 7 minutes per side, depending on the thickness of the cutlets.
Step 3: Adding the Ingredients
Season the Chicken:
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