Chicken Breast in Citrus Buttermilk - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Chicken Breast in Citrus Buttermilk! A quick and easy dinner that is ready in under 20 minutes!
You can cook Chicken Breast in Citrus Buttermilk with 11 Ingredients and 5 steps. See the following guide!
Ingredients for Chicken Breast in Citrus Buttermilk:
- 6 piece chicken breasts.
- 1 1/2 cup cooking oil (optional).
- For Marinating.
- 6 piece dalandan (citrus aurantium; orange fruit).
- 10 piece calamansi (calamondin orange).
- salt and pepper.
- For Citrus Buttermilk Spread.
- 1/2 cup Dairy Creme Buttermilk.
- 5 piece calamansi (calamondin orange).
- 1 tbsp kinchay (cilantro, chinese parsley, chinese celery).
- ground black pepper.
Step by step how to cook Chicken Breast in Citrus Buttermilk:
- Marinate the chicken breasts, preferably overnight. Make sure to remove dalandan and calamansi seeds. Salt and pepper should be rubbed into the chicken breast..
- Prepare the citrus buttermilk spread. Finely mince the kinchay. Squeeze the calamansi into a small bowl, removing the seeds. Soften the Dairy Creme Buttermilk without melting it completely. Incorporate the calamansi juice, the kinchay and add pepper. Put the mixture into the refrigerator and bring it out right before cooking the marinated breasts..
- Fry the marinated chicken in cooking oil. A healthier option is to either grill it or broil it in order to lessen the oil content of the dish..
- Immediately after cooking the marinated breasts, use a spatula to slather the citrus buttermilk spread on them while they are hot. This would allow the butter to melt onto the surface..
- Enjoy the dish with either mushroom or asparagus soup, and rice..
