Name: Buttermilk Fried Chicken with Creamy Gravy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.25 cup Buttermilk; 2 tbsp Whole wheat flour; 1 tbsp Olive oil; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tbsp Whole wheat flour; 0.25 cup Low-sodium chicken broth; 2 tbsp Unsweetened almond milk; 1 tsp Fresh parsley

Buttermilk Fried Chicken with Creamy Gravy

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Buttermilk Fried Chicken with Creamy Gravy

Pan-seared chicken breast marinated in tangy buttermilk and coated in a crisp whole-wheat crust, finished with a velvety herb-flecked gravy.

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NUTRITION

Protein

55.3g

Fat

21.0g

Carbs

21.0g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Whole wheat flour

1 tbsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Whole wheat flour

0.25 cup Low-sodium chicken broth

2 tbsp Unsweetened almond milk

1 tsp Fresh parsley

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PREPARATION

1
Place chicken breast between parchment paper and pound to an even thickness.
2
Marinate chicken in buttermilk for at least 30 minutes in the refrigerator.
3
In a shallow bowl, whisk together 2 tablespoons flour, garlic powder, onion powder, salt, and pepper.
4
Dredge the marinated chicken in the flour mixture, pressing to adhere.
5
Heat olive oil in a skillet over medium heat and cook chicken until golden and internal temperature reaches 165°F.
6
Remove chicken and set aside; in the same pan, whisk in the remaining 0.5 tablespoon flour.
7
Slowly pour in broth and almond milk, whisking constantly until the gravy thickens.
8
Stir in fresh parsley and pour the creamy gravy over the chicken.