It was another chicken night. But this time, it wasn’t so quick… this recipe calls for a 2-hour buttermilk marinade.
I had about a cup of buttermilk left over from the fresh butter I made this past weekend, and I don’t make buttermilk pancakes or any other “traditional” buttermilk recipes, so I was on a hunt for a recipe that combined chicken and buttermilk, for savory main dish.
So what does the buttermilk do to the chicken?
Here’s a good explanation: marinades
And did it work?
Yes! My chicken was jucier than usual… and the addition of tarragon made it very tasty. I don’t usually cook with tarragon, so it was a nice change.
Chicken Scaloppine with Tarragon
adapted from Cooking Light
2 boneless skinless chicken breasts
1 cup buttermilk
1/2 teaspoon salt
1/2 cup all-purpose flour
2 teaspoons dried tarragon
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1. Place chicken breasts between plastic wrap and pound each until they are of uniform thickness (around 1/2 inch thick)
2. Combine chicken and buttermilk in a large sealable plastic bag. Refrigerate for 2 hours, turning bag occasionally. After 2 hours, remove chicken from bag and discard marinade and bag.
3. Pat chicken dry with paper towels and season with salt. Combine flour, tarragon, and flour in a shallow bowl. Dredge chicken in flour mixture and shake off the excess. Set aside.
4. Heat oil in a nonstick skillet over medium heat. Add chicken and cook 3-5 minutes on each side, or until done.
Serves 2
I served mine topped with sauteed mushrooms (shittake and crimini), seasoned with salt and more tarragon.
