This is another recipe I tried from the Everyday with Rachael Ray magazine. It’s super duper easy and perfect for a quick weeknight dinner. The chicken is super moist and not surprisingly, tastes a lot like ranch dressing. It goes so well with a simple salad.
Recipe (from Everyday with Rachael Ray):
makes 4 servings
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 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 oil
- Combine all ingredients up to oil; marinate 45 minutes (or overnight).
- In large nonstick skillet, heat oil over medium heat; brown cutlets on both sides until cooked through, about 7 minutes.
Notes and Tips:
Since there’s only 2 of us, I used 2 chicken breasts (~500g total), each cut in half. I seasoned the chicken with about 1/2 tsp salt and a few grindings of pepper. I couldn’t find chives, so I used green onion instead. I also used light mayo and 1% buttermilk. I marinated the chicken overnight and it took about 9-10 minutes to cook through.