Versatile Chicken

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The girls have been sharing our master bathroom for the last 8 years or so. First because they liked our tub better, then because they liked our shower better. This weekend their daddy kicked them out. They’ve been shipped off to their own bathroom. I tired to tell him that was pretty normal these days. It is isn’t it?? It wasn’t an easy transition. There was lots of moping around, followed by “I have to go all the way up there??” It’s a good thing they weren’t born to Aaron Spelling. They’d never survive in that house. I told them I’d pack them a snack, water bottle and flashlight in case they got lost along the way. A few days later it’s actually going pretty well. They’ve stopped complaining and they are actually taking better care of their room. They have even made their beds!

I’m working my way through the poultry section of my Great American Cookbook (adapted slightly). This one is simply called “versatile chicken”. I’m not exactly sure what the “versatile” part means but it was pretty good. I’m leaving the nutritional information off of this one because you don’t use all of the ingredients when you dip the chicken.

4 small Chicken Breasts
3/4 cup Buttermilk
1 Tbs Chicken Broth
1/2 tsp Oregano
1 cup Flour
1 tsp Paprika
1/2 cup Butter, melted

Combine buttermilk, chicken broth and oregano; mix well. Let stand for 10 minutes; stir.

Place chicken in large bowl. Pour buttermilk mixture over chicken until coated. Let it marinate for 30 minutes.

Preheat oven to 350 degrees.

In a Ziploc bag, combine flour and paprika. Add chicken, 2 pieces at a time and shake to coat.

Place in a 13 x 9 inch baking dish. Drizzle butter over chicken.

Bake uncovered for 1 hour or until golden brown. Mine took about 40 minutes.

Servings: 4

Today’s Leopard Print Finds:

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