Recipe by Gina Mork
"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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skinless, boneless chicken breast halves
ground black pepper
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
Substitute chicken broth for the milk. Instead of 2 hours on the stove top cook uncovered in the oven for 30 to 40 minutes at 350 degrees. Remove the chicken from the pan and add 1 tsbp of flour or cornstarch to thicken the drippings. If you don't have much of the drippings left then add another 1/2 cup of chicken broth. Replace chicken in the sauce and cook on stove top for 5 minutes (just enough to cook flour).
What a disaster. The milk curdled and I had to discard the chicken. Do not recommend this one at all.
This did not turn out at all!! The milk curdled right away & stayed that way, I had to add country gravy mix to salvage it. After that it was still awful with milk curdles.
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
Low flavor and dry.
2 hours to long for me.
If you simmer it too long, the chicken dries out. It is a healthy main course, though.
* Percent Daily Values are based on a 2,000 calorie diet.
Salt and Pepper Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 55
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