Chunks of chicken soaked in buttermilk, then sautéed in parmesan cheese and Italian dressing.
Cube chicken, put in bowl, Cover in buttermilk. Let sit at room temp at least 30 min's. While you wait grab a sauté pan and melt butter, add onion and lightly brown. Add garlic finely chopped. Be sure heat isn't high or you will burn the garlic making it bitter. Once onion are brown take chicken and buttermilk adding it to the pan. Once that begins to bubble add the Italian dressing. When chicken it cooked through set aside and reduce sauce, then add parmesan cheese. You want to make sure the parmesan is the powder kind not shredded or the sauce won't work right. It should thicken up and become like a thin gravy. You can add or reduce Italian according to your liking of the acidity. I usually serve over pasta or beside rice and potatoes. It is rich but very good.
Be patience reducing sauce takes time! Don't burn the buttermilk or butter!
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 271 | ||
Calories from Fat: 178 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 80.3mg | 25 % | |
Sodium 194mg | 7 % | |
Potassium 297.2mg | 8 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.5g | ||
Protein 17.1g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 271
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