I bought some low fat buttermilk recently because I swore I’d
seen a main dish entrée I wanted to try. Unfortunately, I couldn’t find the
recipe so I was on the hunt for a dish I could make to use the buttermilk
sitting in my fridge. I found this one online and it wasn’t loaded with
calories – at least after I put my own twists on the recipe.
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| Buttermilk Chicken with Mushroom Sauce served with Skinny Mashed Potatoes and Sugar Snap Peas |
Buttermilk Chicken With
Mushroom Sauce
1 T. olive oil
8 white mushrooms, thickly sliced
4 pieces bone-in, skinless chicken pieces (breasts and
thighs)
2 cups buttermilk, divided
Salt and Freshly ground black pepper
¾ cup flour
½ t. dried sage
1 can cream of mushroom soup
Place chicken pieces in one cup of buttermilk. Let sit in
refrigerator for several hours or overnight.
Preheat oven to 425 degrees. Spray a 13 x 9 inch baking dish
with nonstick cooking spray. Add olive oil and place in oven to heat. When
heated through (about 5 minutes), add sliced mushrooms to bottom of pan.
Remove chicken from buttermilk. Sprinkle with salt and
pepper and dredge with flour.
Place chicken pieces on top of mushrooms. Bake for 25
minutes. Remove from oven, turn chicken over and bake 10 more minutes.
Mix together remaining cup of buttermilk, sage and cream of
mushroom soup. Pour over chicken. Bake another 10 – 20 minutes, until juices
from chicken run clear.
To serve, place a piece of chicken on each plate. Whisk
sauce in pan and spoon over the top of each piece of chicken.
Serves 4
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