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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with salt and pepper (no such thing as too much, since this is the only seasoning this dish has)!

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  • 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.

Nutrition Facts

195 calories; 6.2 g total fat; 73 mg cholesterol; 1847 mg sodium. 3.9 g carbohydrates; 29.4 g protein; Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 4 stars
06/23/2003
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 Read More
(10)

Most helpful critical review

Rating: 3 stars
03/01/2016
I substituted chicken broth for the milk. Instead of 2 hours on the stove top I cooked this uncovered in the oven for 30 to 40 minutes at 350 degrees. Removed the chicken from the pan and added 1 tsbp of flour or cornstarch to thicken the drippings. Replaced chicken in the sauce and cooked on stove top for 5 minutes (just enough to cook flour). Read More
(27)
11 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
06/23/2003
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 Read More
(10)
Rating: 3 stars
02/29/2016
I substituted chicken broth for the milk. Instead of 2 hours on the stove top I cooked this uncovered in the oven for 30 to 40 minutes at 350 degrees. Removed the chicken from the pan and added 1 tsbp of flour or cornstarch to thicken the drippings. Replaced chicken in the sauce and cooked on stove top for 5 minutes (just enough to cook flour). Read More
(27)
Rating: 4 stars
06/23/2003
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 Read More
(10)
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Rating: 1 stars
02/29/2016
I did not care for this recipe. The milk curdled right away and I had to add country gravy mix to salvage it. Read More
(6)
Rating: 5 stars
10/09/2011
I have tried this recipe several times although ever time I take a bite of it I always say I know this is running my blood pressure up however Ilove it. I did cut back on the salt and pepper but after it simmered for the 2 hours I added the chicken and the sauce to cooked spaghetti and also added some basil and a little olive oil and it was delicous try it you just might like it Read More
(3)
Rating: 1 stars
06/27/2011
Low flavor and dry. Read More
(3)
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Rating: 2 stars
05/04/2010
2 hours to long for me. Read More
(2)
Rating: 3 stars
07/01/2007
If you simmer it too long the chicken dries out. It is a healthy main course though. Read More
(2)
Rating: 5 stars
08/11/2016
I was looking for some Very Simple Recipes for my frozen Chicken and found this gem. The only caveat was that after the Milk is added it needs to simmer for 20 minutes.. As it turns out I was making a small amount of chicken in an 8 in skillet and the reduction of the milk into a sauce took less than 20 minutes - but I did watch over it and give it a poke & a stir every now and again - the result was Delicious - BJ Read More
Rating: 3 stars
11/05/2015
This smelled so go when I was making it but the end results were bland. I did cook as directed with the milk but at an extremely low simmer until the chicken reached 165 degrees (approx. 40 mins.). The milk did not curdle however it was still thin. A dusting of corn starch thickened the milk after bringing it back to a simmer. No doubt with additional seasoning this would work well. Read More