Lemon Chicken with Buttermilk Dressing
User Reviews
4.7
Lemon Chicken with Buttermilk Dressing
Description
The buttermilk marinade tenderizes the chicken tenderloins, infusing them with a subtle tang. Coating the chicken in a mixture of flour, grated Parmesan, lemon zest, salt, and freshly cracked black pepper forms a flavorful crust when sautéed in hot olive oil. The result is a tender interior with a lightly crisped exterior flavored with cheese and lemon zest.
The accompanying buttermilk dressing blends garlic, fresh parsley, chives, sour cream, mayonnaise, and lemon juice. This creamy dressing brings herbal freshness and tang that complements the chicken and fresh vegetables served beneath, making a composed main dish or substantial salad.
This recipe allows for flexible marination time, from short periods up to overnight. The dressing can be prepared ahead and stored refrigerated. Leftover dressing works well on other salads or as a dip.
Ingredients
buttermilk dressing (1 1/2 cups)
- 1 garlic clove
- 2 Tbsp parsley fresh
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- lemon juice of 1
- salt
- black pepper fresh cracked
- chives a handful, finely snipped
the chicken
- chicken tenderloin about 6 medium
- 1 cup buttermilk
- 1 romaine lettuce head
- 1 tomato
- Parmesan Cheese for sprinkling
- 1 cup flour
- 1/3 cup Parmesan Cheese grated
- salt freshly cracked pepper
- black pepper freshly cracked pepper
- lemon juice and zest of 1
Instructions
- To make the dressing, put the garlic and parsley in the bowl of a small food processor and process until finely minced.
- Add the buttermilk, sour cream, mayo, lemon juice, and chives. Process until well blended.
- Add salt and pepper to taste and adjust any of the ingredients if you like. Pour into a jar and refrigerate till needed.
- For the chicken, pour the buttermilk into a pie dish or square baking dish. Add the chicken and coat completely. Cover with plastic wrap and refrigerate until you are ready to cook. This can be done way in advance, if you like. Or not, your choice.
- Prepare two dinner plates with chopped lettuce and tomato. 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 saute pan with olive oil and heat until quite hot but not smoking.
- Take the tenders out of the buttermilk and dredge in the flour mixture, making sure to coat all surfaces. Saute in the oil until golden brown on both sides and cooked through. Squeeze the lemon juice into the hot pan and swirl around. Most of the liquid will evaporate immediately.
- Serve the hot chicken over the salad, and drizzle lots of buttermilk dressing over all.
Notes
- Marinate chicken tenderloins in buttermilk from 1 hour up to overnight for tenderness and flavor.
- Use cultured buttermilk for best flavor; homemade buttermilk can be made by adding lemon juice to milk and resting 15 minutes.
- Prepare the buttermilk dressing ahead and store in the refrigerator; leftover dressing can be used on salads or as a dip.
- Fresh cracked black pepper and lemon zest in the flour coating enhance the chicken’s flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 818 kcal
% Daily Value*
| Calories | 818kcal | 41% |
| Carbohydrates | 71g | 24% |
| Protein | 50g | 100% |
| Fat | 38g | 58% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 717mg | 30% |
| Potassium | 1756mg | 37% |
| Fiber | 11g | 44% |
| Sugar | 10g | 20% |
| Vitamin A | 28560IU | 571% |
| Vitamin C | 57mg | 63% |
| Calcium | 362mg | 36% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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