Buttermilk Chicken Breast Recipe
Pan-fried buttermilk marinated chicken breast with a pan gravy, creamy mashed potatoes, and Chef's vegetable
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Ingredients
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Chicken Marinade
Pan Gravy
Mashed Potatoes
Chef's Vegetables
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and onion powder. Whisk until well mixed. Add the chicken breasts to the marinade and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
Cooking Chicken and Making Gravy
- 2
Cook the Chicken
Remove chicken from the marinade and allow excess to drip off. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.
- 3
Prepare the Gravy
In the same skillet, add remaining butter and melt over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually add chicken broth while continuously whisking to prevent lumps. Bring to a simmer and let it thicken for about 3-5 minutes. Season with salt and black pepper.
Mashed Potatoes
- 4
- 5
