4.3/5
(13 Votes)
Ingredients
- 1 cup low fat buttermilk
- 1/2 cup light mayonnaise
- 1/2 tsp dried mustard(I use Coleman's)
- 1 tbsp chopped chives
- 1/2 tsp dried dill weed
- 1 tsp Kosher salt
- Freshly ground pepper to taste
- 4 thin cut chicken cutlets
- 2 tbsp olive oil
Preparation
Step 1
1.Whisk buttermilk, mayonnaise, mustard, salt, pepper, chives and dill weed.
Add to a glass dish. Add chicken , turning to coat. cover with plastic wrap and refrigerate for at least 45 minutes uo to over night. (I usually marniade for at least 3 hours)
2.In a large non stick skillet, heat oil over medium heat;brown cutlets on both sides until cooked through 7-10 minutes, depending on thickness of cutlets
NOTE: You can doubled the amount of chicken and still have enough marninade
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