Saturday, January 12, 2013

Tomato Chicken in Buttermilk

Now, I know blending tomato and buttermilk doesn't sound particularly good... but trust me, it is. The buttermilk is actually very subtle and you get more of the flavor of dill than anything else. The chicken is very tender and goes well with this marinade. The recipe is from The $7 A Meal Cookbook by Linda Larsen. Serve on a bed of brown rice.

Tomato Chicken in Buttermilk


1/2 cup flour
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
4 boneless, skinless chicken breasts
1 tsp olive oil
2 tablespoons butter
1 onion, chopped
1 (14-ounce) can diced tomatoes, drained
1/2 cup buttermilk
1 tsp dried dill weed
1/2 cup sour cream
2 tsp cornstarch
1/3 cup grated Parmesan cheese


1. On a plate, combine flour, sugar, salt, pepper, and paprika; mix well. Roll chicken in flour mixture to coat. Heat olive oil and butter in a large skillet over medium heat. Add chicken and brown on both sides, turning once, about 5 minutes. Add onions to skillet; cook for 2 minutes longer.

2. In a food processor or a blender, combine tomatoes, buttermilk, and dill; process until smooth. Pour over chicken and bring to a boil. Cover, reduce heat to low, and simmer until chicken is tender, about 15-18 minutes.

3. Add sour cream, cornstarch and cheese and stir well. Simmer for 5-6 minutes longer to blend flavors.

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