When the cutlets are golden brown, season them with salt and pepper to taste.
Drizzle with Milk:
Pour the glass of milk over the browned cutlets. Mix well so that the milk coats the chicken.
Stir in the Peas:
Once the peas are cooked, drain them and add them to the skillet with the chicken cutlets. Using the Cooking Water:
Add a few small ladles of the pea cooking water to the pan to add more flavor to the sauce.
Step 4: Finishing and Serving
Thicken the Sauce:
Continue cooking over low heat until the sauce becomes thick and creamy, stirring occasionally. This will take about 5 to 10 minutes.
Serving:
Once the sauce is creamy, serve the chicken pudding with peas piping hot, accompanied by rice, pasta, or mashed potatoes, according to your preference.
Conclusion
Chicken in Milk with Peas is a quick and easy recipe that will delight your family. With its creamy sauce and tender peas, this dish is both delicious and comforting. Feel free to adapt it to your tastes and add other vegetables if you like!
FAQ
Q1: Can this dish be prepared in advance?
Yes, you can prepare the chicken cutlets and sauce in advance, then reheat them when ready to serve.
Q2: What alternative can I use instead of peas?
You can use other vegetables such as carrots, green beans, or mushrooms.
Q3: Is this dish suitable for people with gluten intolerance?
Yes, by replacing the flour with cornstarch, you can easily prepare a gluten-free version.
Q4: Can I use plant-based milk in this recipe? Yes, you can use plant-based milks like almond or soy milk for a lactose-free version.
Q5: What side dishes do you suggest?
This dish pairs well with rice, potatoes, or a simple green salad for a balanced meal.
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