Lemon Chicken with Buttermilk Dressing
Description
This chicken dish makes a great, quick and delicious meal anytime of the year. It is especially good for a light summer meal. Serve the lemony sauteed chicken tenders over a wonderful salad and drizzle with a homemade buttermilk dressing that you will lo
Ingredients
Buttermilk dressing - makes 1 1/2 cups :
1-2 garlic cloves
2 T. freshly chopped parsley
1/2 c. buttermilk
1/2 c. sour cream
1/2 c. mayonnaise
freshly squeezed juice of 1 lemon
salt and freshly ground black pepper, to taste
finely snipped chives
Chicken:
about 6 medium chicken tenders
1 c. buttermilk
oil, for frying
juice and zest of 1 lemon
Salad:
1 head romaine lettuce
1 tomato
Parmesan cheese, for sprinkling
1 c. flour
1/3 c. grated Parmesan cheese
salt and freshly ground black pepper, to taste
Directions
Wash all veggies, drain and dry with paper towels.
Buttermilk Dressing:
Place garlic and parsley in the bowl of a small food processor; process until finely minced and well blended. Add remaining dressing ingredients; mix; season to taste. Pour into a jar; refrigerate until ready to serve.
Chicken:
Wash chicken and pat dry with paper towels.
Pour buttermilk into a pie dish or square baking dish; add chicken; coat completely. Cover with plastic wrap and refrigerate until ready to cook. This can be done way in advance, if you like.
Use salad ingredients to make salad; place salad on 2 plates; sprinkle generously with the cheese.
Mix the flour, cheese, salt, pepper and lemon zest in another pie plate or baking dish.
Coat the bottom of a skillet with olive oil; heat until hot but not smoking.
Remove tenders from buttermilk; dredge chicken in the flour mixture, making sure to coat all surfaces. Saute in oil until golden brown on both sides and cooked through. Squeeze the lemon juice into the hot pan and add lemon zest; swirl around. Most of the liquid will evaporate immediately.
Serve hot chicken over the salad, and drizzle with buttermilk dressing.
2 servings.