BUTTERMILK CHIVE CHICKEN

BUTTERMILK CHIVE CHICKEN recipe for 4

MARINADE
1 chicken breast per person
1 tablespoon Litehouse freeze dried red jalapenos
1 tablespoon Litehouse freeze dried chives
1 tablespoon Litehouse freeze dried garlic
1 cup buttermilk
1/2 teaspoon Himalayan pink salt
1/2 teaspoon fresh ground black pepper

  • Whisk together marinade and soak chicken for at least 4 hours.  I prefer overnight.

2-3 tablespoons butter or avocado oil
Wondra
salt and pepper to taste

  • Heat butter or oil over medium high heat.
  • Dredge chicken in Wondra.
  • Salt and pepper to taste.
  • Brown first side and then turn.
  • Now cover and cook until cooked through.

SAUCE 
1/3 cup mayonnaise
1/4 cup buttermilk
3 tablespoons fresh chopped chives
1 tablespoon Litehouse freeze dried red jalapenos
1 tablespoon Litehouse freeze dried garlic

  • Blend together in small food processor and serve room temperature over chicken breast and veggies. Can be made ahead and refrigerated, but bring to room temperature while cooking the chicken.

When I’m making a couple of veggies and want less clean up, I cover the cookie sheet with foil and then make foil dividers.  These Brussels Sprouts were roasted in a balsamic glaze while the asparagus was done in a lemon butter.

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