Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breast cutlets -- thinly sliced
1 cup buttermilk -- divided
1/4 cup yellow cornmeal
1/4 cup plus 2 teaspoons flour
1/2 teaspoon salt
1 teaspoon coarsely ground pepper
1/4 cup vegetable oil
3/4 cup chicken broth
Coat chicken in 1/2 cup buttermilk. Dredge cornmeal mixed with 1/4
cup flour, salt, and pepper. Heat 2 tablespoons oil over medium-high
heat. Add half of chicken and cook, turning once, until cooked
throughout, about 6 minutes total. Repeat with remaining chicken. Remove
chicken from pan. Add remaining 2 teaspoons flour and cook, stirring, 1
minute. Whisk broth and 1/2 cup remaining buttermilk into pan drippings.
Simmer, stirring, 2 minutes. Season with salt and pepper. Serve gravy
ladled over chicken.
