This light delicious meal will be a hit in your home. It has this incredibly light, fresh flavor. I love that it can be marinating in the fridge all day and comes together easily for the dinner table.
Ingredients
1 1/2 lb Chicken breasts, cut in chunks about 1 1/2" pcs
1/2 cup buttermilk
2 oz white wine
zest from one lemon (save lemon)
tt salt and pepper
tt red pepper flakes
2-3 tbsp fresh garlic, minced
1-2 tsp dried lemon peel
fresh parsley and or basil, finely chopped
2-4 tbsp Wondra flour or see notes below
Instructions
1. In bowl that has a lid place the chicken, buttermilk, wine, lemon, salt and pepper, red pepper flakes , garlic, dry lemon peel, parsley, and basil. Toss well and marinade several hours; overnight works.
2. Drain the liquid from the chicken. Be sure and drain well; use paper towels to dry the pieces if necessary.
3. Turn on the oven to 170F to keep your chicken warm while you cook it in batches.
4. Sprinkle with Wondra flour and toss evenly. If you feel the need to add a bit more; go ahead.
5. Place pieces chicken in a large skillet on medium heat with a small amount of olive oil and butter. Don't crown the pan. As the chicken is fully cooked to 165F place in the oven until all the chicken is prepared.
6. Sprinkle with a fresh smattering of herbs and a good squeeze of fresh lemon. Feeling fancy? Garnish with fresh Parmesan.
Susie's Tips and Tricks
What is Wondra flour and why use it? Wondra is also known as instant flour. Its made from wheat with the ability to dissolve instantly in liquid. It's pre-cooked, dried, and very finely ground. It gives this recipe an extra light and crispy crust. If you would like to use all-purpose flour go ahead; use a mixture of 3 tbsp flour with 1 teaspoon cornstarch.
Don't crowd the pan with food; it will steam rather than crisp up.
I love using dried lemon; it really gives a nice punch to the dish.
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