Lemon Chicken with Buttermilk Dressing and Salad
Description
This dish doesn't just look amazing, it tastes amazing as well. The chicken is juicy and tender and the homemade buttermilk dressing is a wonderful addition. Serve this over a salad and you have a complete meal.
Ingredients
Buttermilk Dressing: (1 1/2 c.)
1-2 garlic cloves
2 T. fresh parsley
1/2 c. buttermilk
1/2 c. sour cream
1/2 c. mayonnaise
freshly squeezed juice of 1 lemon
salt, to taste
freshly ground black pepper, to taste
handful finely snipped chives
Chicken:
6 medium chicken tenders
1 c. buttermilk
1 head romaine lettuce
1 tomato, chopped
grated Parmesan cheese, for garnish
1 c. flour
1/3 c. grated Parmesan cheese
salt and freshly ground black pepper
zest of 1 lemon
olive oil
Directions
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Wash/rinse veggies; drain; pat dry.
Dressing:
Place garlic and parsley in the bowl of a small food processor; process until finely minced
and well blended. Season, to taste. Pour into a jar; refrigerate until needed.
Chicken:
Pour buttermilk into a pie dish or square baking dish; add chicken; coat completely. Cover with plastic wrap; refrigerate until ready to cook.
Prepare 2 dinner plates with chopped lettuce and tomato; sprinkle generously with cheese.
Mix flour, cheese, salt, pepper and lemon zest in another pie plate or baking dish. Coat bottom of a skillet with olive oil; heat until hot but not smoking.
Remove tenders from buttermilk; dredge in the flour mixture, coating all surfaces. Saute in oil until golden brown on both sides and cooked through, about 8 minutes. Squeeze the lemon juice into the hot pan; swirl around. (Most liquid will evaporate immediately.)
Serve hot chicken over the salad, drizzled with buttermilk dressing over all.
2 servings.