Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Buttermilk Chicken

Ingredients

8                      Chicken breasts, boneless and skinless

1 Tbl                Garlic, minced

1 cup               Buttermilk

1 tsp                Salt

2 tsp                Hot Sauce

1 Tbl                Worcestershire

2 Tbl                Poultry Seasoning

1 tsp                Black pepper

1 cup               Flour

2 Tbl                Bacon grease (or canola oil)

2 cups              Mushroom Béchamel Sauce

1 /2 cup           Sour cream

1 /2 cup           Green onion, chopped

 

Instructions

Preheat oven to 350.

In a mixing bowl, combine garlic, buttermilk, salt, hot sauce and Worcestershire. Mix well and pour over the chicken. Allow to marinate for 1-2 hours. After marinating, remove the chicken and reserve the buttermilk marinade. Add the Poultry Seasoning and pepper to the flour. Place the bacon grease in a large skillet over medium-high heat. Lightly flour chicken and brown on both sides in skillet.

Place chicken into a three-quart Pyrex baking dish. Combine marinade, Mushroom Béchamel Sauce, green onions and sour cream. Spread mixture evenly over chicken. Bake uncovered 25 minutes.

Yield: eight servings

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more