Buttermilk Baked Chicken Breast Recipe
pommes purée, wild mushroom jus, chive oil
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Ingredients
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For the Buttermilk Baked Chicken Breast
For the Pommes Purée
For the Wild Mushroom Jus
For the Chive Oil
Method
For the Buttermilk Baked Chicken Breast
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken breasts, coat them well, and let marinate in the refrigerator for at least 1 hour or overnight for best results.
- 2
Bake the Chicken
Preheat the oven to 375°F (190°C). Remove the chicken from the marinade, allowing excess to drip off, and place on a baking sheet. Drizzle with olive oil and sprinkle with chopped parsley. Bake for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
For the Pommes Purée
- 3
Prepare the Potatoes
Peel and cut the russet potatoes into even chunks. Boil in salted water until tender, about 15-20 minutes.
- 4
Make the Purée
Drain the potatoes and return to the pot. Add heavy cream and butter. Mash until smooth. Season with salt and pepper to taste.
For the Wild Mushroom Jus
- 5
- 6
Make the Jus
Pour in the chicken stock and bring to a simmer. Reduce the sauce until desired thickness, seasoning with salt and pepper to taste.
