Monday, January 24, 2011

Buttermilk Chicken, Revisited

Buttermilk chicken is one of my favorite recipes EVER.  But, the dredging and two-step cooking process don't lend themselves at all to my make-ahead needs.  And, I'm trying to reduce my dependence on the dreaded "cream of crap" canned soups.  So, I decided it was time for a make-ahead makeover.

Buttermilk Chicken - the Make Ahead Version
serves three

3 T. butter
1/2 medium onion, chopped
1 cup sliced mushrooms*
3 T. flour
1 cup milk
1 cup buttermilk
1/4 t. ground red pepper
1 t. salt
1/2 t. pepper
1 t. garlic powder
1/2 t. paprika
6 chicken tenderloins
hot cooked egg noodles

Melt the butter in a medium skillet over medium heat.  Add onion and sliced mushrooms, sauteing until the onions are soft.  Stir in flour and cook, stirring constantly, two minutes.  Add milk, buttermilk, and spices, and cook, stirring occasionally, until the mixture thickens and bubbles.

Lay chicken tenderloins in an 8x8 pan.  Pour the sauce over the top.  If you're making it ahead, stop here and put the mixture in the refrigerator.

When ready to bake, bake at 350 degrees for 30 - 40 minutes, or until chicken is cooked through.  Serve over noodles.

*Mushroom tip: If you find the containers of sliced mushrooms on manager's special (meaning they're about to expire), buy all you can.  Saute them in butter and then freeze them in one-cup portions, which are perfect for recipes such as this one.

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