Salt and Pepper Chicken

Salt and Pepper Chicken

"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

2 h 10 m servings 195 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1847 mg
  • 74%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Season chicken with salt and pepper (no such thing as too much, since this is the only seasoning this dish has)!
  2. 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).
  3. Reduce heat to low and simmer for 2 hours, uncovered. Remove chicken and use juices in skillet as a sauce.

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Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

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 coo...

Most helpful critical review

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...

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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...

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 coo...

I did not care for this recipe. The milk curdled right away, and I had to add country gravy mix to salvage it.

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, ...

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.

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 m...

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...

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