I had only a piece of chicken breast left, and I had oranges but no lemons. So I decided to just try making chicken in milk with orange zest instead of lemon zest.
I expected the orange zest to be maybe not acidic enough to split the milk, but surprisingly it split it just as well as the lemon zest!
However, I reduced the cooking time because there was only one small piece of chicken, and the effect is that the chicken is not as tender as usual (though it is not tough at all!), and the flavour of the garlic probably didn't have enough time to get into the sauce.
But it was still good, and this means that I don't have to go searching for lemons to make chicken in milk!
















