Salt and Pepper Chicken

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."
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Ingredients

2 h 10 m servings 195 cals
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Original recipe yields 4 servings

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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

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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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  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.

Reviews

8
  1. 10 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

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...

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...

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

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...

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, ...

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.