Monday, February 27, 2012

Buttermilk Ranch Chicken

This recipe is courtesy of the Rachael Ray magazine. This chicken dish was very flavorful without having a sauce. I mean who isn't always looking for a new chicken recipe, right?

1 cup buttermilk
1/2 cup mayonaise
1/2 tsp. dried mustard
1 Tbsp. chopped fresh chives
1/2 tsp. dried dill
salt and pepper
4 thin cut chicken breast cutlets
2 Tbsp. olive oil

Combine all ingredients up to oil; marinate for 45 minutes or overnight. (I placed the marinade and chicken in a plastic storage bag in the morning and let it marinade all day until I was ready for dinner.)

In large nonstick skillet, heat oil over medium heat; brown cutlets on both sides until cooked through; about 7 minutes. Serves 4.

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