Who said chicken breasts are dry and tasteless meat? In my opinion, it's just great, the main thing is not to overheat. Now, if you overcook them, then yes, the juiciness will be lost, only fibrous coarseness will remain. And if you are careful, then in my opinion, chicken breast is one of the simplest and most "grateful" for cooking.
processed - instantly (you just need to remove the films and excess fat if the breasts are not cut very well). Getting ready - and even faster. In fifteen to twenty minutes, you can build a full-fledged dinner no worse than in a restaurant.
Here, for example, is a recipe for chicken in a creamy garlic sauce. If you boil pasta (normal pasta) to it, it will turn out just wonderful and satisfying. Or you can do without pasta, you can serve the chicken, and bake a baguette greased with garlic oil and, separately, a vegetable salad to it. Or you can boil vegetables for a couple (broccoli, cauliflower), and with this chicken (just the sauce will be in place).
So, we take:
• A couple of chicken breasts
• Pieces of six cloves of garlic
• Half a bunch of parsley
• A glass of milk or cream
• A spoonful of flour
• Salt, pepper, spices to taste
How do we cook
We beat off the breasts a little (not to a thin piece, but so that they are one and a half centimeters thick, if the breast is very thick, you can cut it lengthwise)
Pass the garlic through a garlic press or chop it with a knife
Finely chop the parsley
Roll the chicken in salt, the seasonings that you have chosen, garlic (we leave most of it in the sauce, we take quite a bit for the breast itself) and sprinkle with a little parsley. Fry in a hot skillet with a little oil until golden brown.
Remove from the pan.
Pour a little more oil on it, add the remaining garlic and parsley, spices, and also fry a little - about 1 minute. Pour in milk (or cream), let it boil.
Salt, pepper.
Shake a spoonful of flour in a small amount of water or milk, pour into the sauce and stir thoroughly until thickened. We dip the chicken into it, warm it up, go on - the chicken breasts in a creamy garlic sauce are ready.
I like to use thyme and also rosemary in this dish, but rosemary is strongly for everyone.