- 600 g chicken breast, cut into bite-sized pieces
- 180 ml whole milk
- All-purpose flour (for coating)
- 2 garlic cloves
- Fresh rosemary
- Fresh parsley
- 20 g unsalted butter
- Extra virgin olive oil
- Salt
- Black pepper
Coat the chicken pieces lightly with all-purpose flour. Make sure each piece is evenly dusted to help create a creamy, rich texture during cooking.
In a large skillet, heat olive oil and butter over medium heat. Add garlic cloves and fresh rosemary sprigs, allowing the aromas to infuse.
Add the floured chicken to the pan in a single layer. Cook for a few minutes until golden on all sides, turning occasionally.
Season the chicken with salt and black pepper. Lower the heat and slowly pour in the whole milk to create a gentle, creamy base.
Let the chicken simmer gently in the milk for about 10 minutes. Stir occasionally until the milk thickens and the chicken becomes tender and juicy.
Before serving, sprinkle with finely chopped fresh parsley. Enjoy warm, paired with roasted potatoes or seasonal vegetables for a complete, comforting meal.