Buttermilk Chicken
This past week has been a little rough – I’m nursing a cold (again) – and I am trying to stick to cooking and eating in this week. So in that valiant effort I plotted out my meals for the week and looked through all my cookbooks and magazines for some inspiration. I came upon a recipe for Chile Buttermilk Chicken in an old issue of Southern Living – man what a life saver! I fooled with it a little bit but it sure did the trick. Quick, easy, and yummy!
Creamy Buttermilk Chicken
**in my opinion this recipe does best in a large 12″ pan that is oven safe. Means less dishes too.
3 tbs of butter, cut into thirds
3-4 boneless chicken breasts (but bone in would work too)
1/2 tsp of salt
1/2 tsp of cumin
1 1/2 cups of buttermilk
1/2 cup of flour
1 can of cream of mushroom soup
1 can of chopped green chilis
1 cup of shredded Monterey Jack Cheese
1 can of tomatillo sauce (or salsa verde)
Preheat your oven to 425. After trimming the fat from the chicken, sprinkle it with salt and cumin. Dredge them in the flour and then in 1/2 cup of the buttermilk. In your large sauce pan, add the butter and melt. Add your chicken, and sear each side for 2 minutes or so.
In a large bowl mix the rest of your buttermilk, can of chilis and soup. Remove the pan from heat and add the buttermilk mixture. Place the entire pan in the oven and cook until the chicken is cooked through. About15-20 minutes.
Pull out the pan – be careful! It’s hot! – and cover with the salsa verde and then shredded cheese. mmmmm……goooey. yummy…push it back in the oven to melt the cheese. Another 2 minutes or so.
I put it over some steamable rice and veggie mix but it would be sooo much better over brown rice or egg noodles.
Enjoy!
