Chicken in Garlic Milk Sauce
Chicken breast provides complete protein, while garlic, parsley, and dill flavor the milk sauce. The pieces brown first, then simmer until tender. Serve the dish hot straight from the pan.
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1 kg 666 gram
Servings: 4 (1 serving ≈ 214 gram)
Digestion time: 2 hour
Complete protein: ✔
Cut the chicken breast (700 g) into small pieces. Grate the garlic (15 g), and finely chop the parsley (25 g) and dill (25 g).
Mix the almond flour (15 g), table salt (5 g), paprika (7 g), and black pepper (2 g), then lightly coat the chicken pieces.
Fry the pieces in sunflower oil (10 g), turning them occasionally, until browned.
Mix the garlic, parsley, and dill with the milk (50 g).
Pour the sauce over the chicken, cover the pan, and simmer until the center of the largest piece reaches 74 °C and the sauce has reduced slightly.
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