Buttermilk ranch chicken

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
  1. Combine all ingredients up to oil; marinate 45 minutes (or overnight).
  2. 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.

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