How to cook chicken breasts in milk sauce

You will need
  • - 4 skinless chicken fillets;
  • - 400 ml of milk;
  • - large lemon peel;
  • - 4 pinches of saffron;
  • - 2 tbsp. butter;
  • - 2 tbsp. vegetable oil;
  • - 8 cloves of garlic;
  • - sea salt and freshly ground black pepper to taste.
Chicken fillet washed and dried using paper kitchen towels. Salt and pepper and leave for 20 minutes.
Dissolve in the pan 2 tbsp. butter with the addition of vegetable (so that the cream does not burn). Fry each fillet on both sides for 8 minutes (4 minutes on each side), until crusted.
The oven is heated to 200 degrees. Put the previously cleaned whole garlic into the heat-resistant dishes, and the bird on it. Under each fillet should be 2 cloves!
In a frying pan, where the chicken is fried, pour in 400 ml of milk, add the zest and saffron and wait for boiling. As soon as the sauce is boiled - pour it into the chicken in the form and send it to the oven for half an hour. During this time, the chicken should be sprinkled with sauce several times so that the meat melts in the mouth.