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READY IN ABOUT 2¼ hrs

Salt and Pepper Chicken

Read Reviews (8)

"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." — Gina Mork

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Original recipe makes 4 servings Change Servings

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 tablespoon salt

1 tablespoon ground black pepper
1 cup milk

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Directions

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

Kitchen-Friendly View

PREP 10 mins
COOK 2 hrs
READY IN 2 hrs 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 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

—tj

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Most Helpful Critical Review

Feb 09, 2008

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).

—njackson221

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10 Ratings

Jun 23, 2003

What a disaster. The milk curdled and I had to discard the chicken. Do not recommend this one at all.

—JOELSGIRL

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Dec 10, 2007

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.

—Lori Walker

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Oct 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

—Ruthbabb

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Jun 27, 2011

Low flavor and dry.

—JohnsWifey09

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May 04, 2010

2 hours to long for me.

—qluxor

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Jul 01, 2007

If you simmer it too long, the chicken dries out. It is a healthy main course, though.

—busymom923

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Nutrition

Calories
195 kcal
10%

Carbohydrates
3.9 g
1%

Cholesterol
73 mg
24%

Fat
6.2 g
9%

Fiber
0.4 g
2%

Protein
29.4 g
59%

Sodium
1847 mg
74%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Salt and Pepper Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 195
Calories from Fat: 55

% Daily Value *
Total Fat 6.2g 9 %
Saturated Fat 1.6g 8 %
Cholesterol 73mg 24 %
Sodium 1847mg 74 %
Potassium 413mg 12 %
Total Carbohydrates 3.9g 1 %
Dietary Fiber 0.4g 2 %
Protein 29.4g 59 %
Sugars 2.9g
Vitamin A 3 %
Vitamin C 3 %
Calcium 12 %
Iron 13 %
Thiamin 11 %
Niacin 146 %
Vitamin B6 42 %
Magnesium 15 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.