Name: Buttermilk fried chicken with gravy
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, pounded to 1/2 inch thickness; 3 tbsp lowfat buttermilk; 1/4 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 2 tsp canola oil; 1/4 cup 2% milk; 5 oz green beans, trimmed; 2 tbsp water; 1 tsp lemon juice

Instructions

Prep 25 min · Cook 20 min

In a medium bowl, combine the buttermilk and half the salt and pepper. Add the chicken breast, turn to coat, and let soak for 20 minutes.
On a plate, whisk together the flour, garlic powder, and half of the remaining salt and pepper. Remove the chicken from the buttermilk, letting the excess drip off, and coat thoroughly in the flour mixture. Reserve a spoonful of the seasoned flour for the gravy.
Heat the oil in a 10-inch skillet over medium heat until it shimmers. Carefully add the chicken and cook for 3 to 4 minutes without moving it. Flip and cook for 3 to 4 minutes more until deep golden brown. Remove from the pan and rest for 2 minutes on a plate. Done when opaque in the center, 165°F.
While the chicken cooks, place the green beans and water in a small saucepan over medium-high heat. Cover and steam for 5 to 6 minutes until tender. Drain the water and toss the beans with the lemon juice and the rest of the salt and pepper.
Pour off all but 1 teaspoon of fat from the skillet. Over medium heat, whisk the reserved seasoned flour into the pan drippings for 1 minute. Slowly whisk in the milk and simmer for 2 to 3 minutes until thickened. Season with a pinch more salt and pepper to taste.
Place the fried chicken on the plate next to the green beans. Spoon the milk gravy onto the plate beside the chicken so the crust stays crispy.

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Ingredients

Instructions

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