Thursday, August 20, 2015

Buttermilk Chicken with Sweet Tomato Relish

This chicken is outstanding.  We loved the tang and crunch, but even more so, loved the sweet tomato relish on the top.  Oh my! 

Buttermilk Chicken with Sweet Tomato Relish – Adapted from Your Home Based Mom


  • 4 chicken breasts, or 6-8 tenders
  • 3/4 C buttermilk
  • 1/2 C white whole wheat flour
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper
  • 1/2 T butter
  • 3 C tomatoes (cherry, roma, beefsteak, heirloom… whatever you have!)
  • 2 T minced onion
  • 2 T brown sugar
  • 2 T white sugar


Soak the chicken in the buttermilk for 10-15 minutes.  If you have time to plan ahead, plan for 1-2 hours of marinade time in the fridge.  I forget these things, so I went with 15 minutes in the fridge. 

Then, heat 1/2 T butter in a large skillet over medium heat until melted. 

Mix the flour (1/2 C) and salt and pepper together in a medium bowl.  Dunk the chicken into the bowl and coat each piece in flour. 

Place the coated chicken into the warm skillet and cook over medium heat for 7 minutes on each side.  Check internal temperature – it should be close to 180 degrees.  Continue cooking, flipping often, until chicken reaches 180 degrees. 

Meanwhile, dice up those tomatoes and add them to a skillet with the minced onion, brown and white sugars. 

Stir often and get a nice simmer going. 

Stir and cook until much of the liquid evaporates and the tomatoes get all caramelized.

Serve atop the chicken and alongside green veggies. 


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