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The Recipe File
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Meat and Poultry:
Buttermilk Chicken

from River Road Recipes II...
A Second Helping



INGREDIENTS:
1 fryer, cut up, or 6 chicken breasts
1 tablespoon oil
1 tablespoon butter
1/2 cup chopped onion
1-pound can tomatoes, drained
1 cup buttermilk
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 cup chopped chives
1/2 cup chopped parsley
1-1/2 teaspoons dill weed
Lemon juice (a few drops)
1 cup sour cream
TO PREPARE:

     Brown chicken in oil and butter, add onions and sauté.  Add tomatoes, buttermilk, sugar, salt and pepper.  Cover and simmer 25 to 30 minutes.  Add chives, parsley, and dill and cook uncovered 5 minutes.  Add lemon juice and sour cream.  Heat and serve.

SERVES 6


Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

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