Chicken Sauteed with Cheese & Milk

 

I decided to cook myself some chicken for my supper today.  I didn't want anything complicated and so I went to one of my favorite cookbooks for inspiration.  Apples for Jam, a cookbook by Tessa Kiros. It is quite simply my favorite cookbook and one which I chose to bring back from the U.K. with me.

I wasn't able to bring many and the fact that I chose this as one of them is a high accolade indeed.  It is filled with simple recipes that are very easy to adapt to what you have on hand, using simple ingredients. There is nothing outrageously fancy in the book and yet everything that I have ever cooked ends up tasting magnificent. Proof positive that it is the simple things in life which bring us the most pleasure.

 

There are really only three ingredients in this recipe. Chicken breast, milk and cheese. The chicken is sliced in half and seasoned, dusted in flour and simply browned. Some cheese is melted over top and it cooks until tender and juicy for a short time in some milk.

See, simple.

I took the opportunity to sauté some sage leaves in the butter before sautéing the chicken.  Sage, chicken and cheese are a beautiful combination. It was a good call on my part.  I was then able to use the crisp fried sage leaves as a simple  yet effective garnish.

This only tasted expensive, but in reality it is a great protein stretcher. I have given quantities for two servings, but everything can very easily be doubled to serve four.  

One chicken breast, two slices of cheese, some  milk and seasoning, a simple yet very satisfying and delicious dish for two. I call that a win!

 

WHAT YOU NEED TO MAKE CHICKEN SAUTEED WITH CHEESE & MILK

Just a few really simple ingredients.  The only thing which might be out of the ordinary is the sage, which is entirely optional.   Quick, easy and delicious. This is quite simply fabulous.

• 1/2 TBS each butter and light olive oil
• 1 boneless skinless chicken breast
• 2 fresh sage leaves (optional)
• 1 TBS all purpose plain flour
• salt and black pepper to taste
• 2 slices provolone cheese
• 1 TBS grated Parmesan cheese
• 1/4 cup (60ml) milk

 

I use salted butter and light olive oil. Light olive oil has all the benefits of extra virgin olive oil, but it from a later pressing, which means it is not as concentrated in flavor, but still has a high smoke temperature and is excellent for use in cooking.

My chicken breast was about the size of my hand.  So about a medium to large breast, weighing maybe 5 to 6 ounces.  Cut into two fillets, they were the perfect size.

I just happened to have some fresh sage in the house and thought that it would flavor the fat for cooking nicely and crisped up they would make a great garnish to what is basically a very simple looking dish. Crisp fried herbs are lovely.

I used Provolone cheese. The original recipe asked for Fontina, which I could not find.  Its okay to use ready grated Parmesan for this. I used regular full fat whole milk. I buy the ultra filtered lactose free milk. It works beautifully in cooking and seems to last a lot longer in the refrigerator than the regular stuff, a plus when you are a person who lives on their own.

 

HOW TO MAKE CHICKEN SAUTEED WITH CHEESE AND MILK

You will be surprised at just how quickly this goes together. I would make sure that my sides were already prepped before beginning to cook this tasty chicken dish. 

Take your chicken breast and cut it horizontally into two thinner fillets. Pound lightly between a piece of plastic wrap to the same thickness. Dust with salt and black pepper.

Dust the chicken filets with the flour, shaking off any excess and set aside for a minute.

Put the light olive oil into a medium sized, heavy bottomed non-stick skillet, along with the butter. Heat over medium heat.

 

As soon as the butter starts to foam, add the sage leaves. Cook until crisp, flipping once. Remove to drain on a piece of paper kitchen toweling and keep warm. (If you are not using sage leaves, proceed to the next step.)

Add the floured chicken fillets to the pan, presentation side up. Cook until brown on the underside. Flip over and cook until golden brown on the other side. Flip one more time so that the presentation side is up. (7 to 8 minutes altogether.)

Add the milk to the skillet and place a slice of cheese on top of each browned piece of chicken. Divide the Parmesan cheese between the two. Cover the skillet with a lid.

Leave to cook for several minutes until the chicken has just cooked through and the cheese has melted nicely. (about 2 minutes.

Serve hot, garnished with a fried sage leaf.

 

These were tender and juicy and filled with flavor. The cheese went very well.  The chicken was soft and unctuously delicious and perfectly cooked.  The sage flavored the butter/oil mixture which was a nice touch and made for a lovely garnish on the finished dish.

I enjoyed one piece of the chicken along with some steamed yellow beans and some garlic and butter rice from a pouch of Ben's rice.  This was a simple, yet fabulous dinner.

 

Got more chicken?  Looking for more interesting and delicious ways to cook it?  Might I suggest the following tasty options!

CRISPY CHICKEN BREASTS WITH A HONEY GARLIC SAUCE -  Pounded chicken breasts, double dipped in a spiced flour and egg and then pan fried to juicy perfection.  A delicious homemade honey and garlic sauce is drizzled over top just prior to serving. Fabulously tasty!

PAN ROASTED CHICKEN BREASTS WITH THYME - Skin on, boneless chicken breasts are dusted with some seasoning and then browned skin side down in oil. They are then flipped and a knob of butter is added along with some sprigs of thyme.  Baste and the pop into a hot oven to finish off. Tender and juicy with a beautifully crisp skin and some tasty pan juices to spoon over top.

Yield: 2 servings

Author: Marie Rayner

Chicken Sauteed with Cheese & Milk

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Not sure how this works but the chicken always turns out to be juicy and tender. Its a simple dish with a great economy. Quick, easy and delicious.

Ingredients

• 1/2 TBS each butter and light olive oil
• 1 boneless skinless chicken breast
• 2 fresh sage leaves (optional)
• 1 TBS all purpose plain flour
• salt and black pepper to taste
• 2 slices provolone cheese
• 1 TBS grated Parmesan cheese
• 1/4 cup (60ml) milk

Instructions

1. Take your chicken breast and cut it horizontally into two thinner fillets. Pound lightly between a piece of plastic wrap until roughly the same thickness.  Dust with salt and black pepper.
2. Dust the chicken filets with the flour, shaking off any excess and set aside for a minute.
3. Put the light olive oil into a medium sized, heavy bottomed non-stick skillet, along with the butter. Heat over medium heat.
4. As soon as the butter starts to foam, add the sage leaves. Cook until crisp, flipping once. Remove to drain on a piece of paper kitchen toweling and keep warm. (If you are not using sage leaves, proceed to the next step.)
5. Add the floured chicken fillets to the pan, presentation side up. Cook until brown on the underside. Flip over and cook until golden brown on the other side. Flip one more time so that the presentation side is up. (7 to 8 minutes altogether.)
6. Add the milk to the skillet and place a slice of cheese on top of each browned piece of chicken. Divide the Parmesan cheese between the two. Cover the skillet with a lid.
7. Leave to cook for several minutes until the chicken has just cooked through and the cheese has melted nicely. (about 2 minutes.
8. Serve hot, garnished with a fried sage leaf.

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