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Buttermilk Chicken and Honey Mustard

Posted Jan 17 2012 7:31am

Another long weekend has come and gone (thanks to the great MLK). I was at least somewhat productive with my time, which is a nice thing to say when I have to go back to work tomorrow. Laundry, cleaning, cooking – I did quite a bit of all three. Isn’t it so much easier to breathe when the house is clean?

photo

On my day off today, I made a hair appointment and spent some time chopping some inches…five inches cut off, to be exact. That’s a lot! I’ve always had long hair but, inspired by my almost-birthday, I thought I’d go a little shorter. It makes me feel grown up :) I’ll show you a photo soon, promise.

For now, let me show you another easy way to liven up chicken.

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This recipe for buttermilk chicken is from the January 2012 issue of Everyday Food . They don’t print their recipes online until the next issue comes out, so there’s no link for now, but it really couldn’t be easier.

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Buttermilk Chicken (adapted from Everyday Food )
(serves 2)

  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 tsp dried mustard
  • 1/2 tsp dried dill
  • 1/4 tsp garlic powder
  • Salt and pepper
  • 1 pound boneless, skinless chicken breasts (I used tenders)
  • 2 tbsp extra-virgin olive oil

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The tricky part about this recipe is that you have to leave marinating time. I marinated overnight, but the recipe suggests at least 45 minutes of marinating in the fridge.

Combine all the ingredients except the oil.

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Soak the chicken (covered, in the fridge) for as long as you see fit (up to overnight).

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Heat the oil over medium heat and sauté the chicken until cooked through, about 7 minutes. Top with chives.

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The chicken held the tang of buttermilk without being too heavy, and tasted great with the dill and chives!

Now, I have to interject for a second on the whole honey mustard part of the title. I have never liked mustard. Hated may be the better word. However, last week we were just cooking plain old chicken and needed something to spice it up, so Matt suggested a homemade honey mustard. I obliged.

So glad I did.

I definitely like mine more honey than mustard but that kick on the tongue…it’s unforgettable! I have never tried honey mustard in a bottle or packet and don’t worry, now that I’ve made this, I never will.

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I combined about 1/4 cup honey and 1/4 cup Dijon mustard (who am I kidding – definitely put some extra honey in there!), then added just a tablespoon of mayo (next time, I’ll try Greek yogurt), and a half-lemon’s worth of juice. I’m craving the kick!

Currently, my “better homemade than store-bought” list (these are meal accessories…all meals are better homemade!) stands at:

  • pancake mix 
  • honey mustard!

Happy Tuesday!

Question: Have you made your own salad dressing or dipping sauce recently?

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