Light Creamy Chicken in Milk Sauce
A comforting and light creamy chicken dish made without heavy cream. Using milk and cornstarch, this quick weeknight dinner delivers a silky sauce that is both satisfying and easy on the wallet.
🛒 Ingredients
2 servings
- 1/2 chicken breast, diced
- 1 chicken bouillon cube
- 3/4 cup whole milk
- 1½ tablespoons cornstarch
- 1 shallot, finely chopped
- 1 drizzle of olive oil
- Salt and black pepper to taste
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Directions
- 1
Heat olive oil in a skillet over medium heat. Sauté the shallot until soft and translucent, about 2 minutes.
- 2
Add the diced chicken and crumble the bouillon cube directly over it. Cook, stirring occasionally, until the chicken is golden and cooked through.
- 3
In a small bowl, whisk the cornstarch into the cold milk until completely smooth with no lumps.
- 4
Pour the milk mixture into the pan with the chicken. Stir continuously over medium heat until the sauce thickens into a silky, creamy consistency.
- 5
Remove from heat, adjust seasoning with salt and pepper, and serve over steamed rice or egg noodles.
💡 Chef's Tip
Add a handful of sliced mushrooms when browning the chicken for extra depth of flavour.
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Same category — Poultry
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