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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 cup buttermilk |
2 tablespoons red wine vinegar |
2 teaspoons dijon mustard |
1 small garlic clove, pressed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon drained capers, finely chopped |
1 tablespoon finely chopped fresh flat-leaf parsley |
Directions:
1. Whisk together first 6 ingredients until well combined; stir in capers and parsley. Use immediately, or cover and chill until ready to use. Store in an airtight container in refrigerator up to 3 days. If chilled, whisk before using.
2. Italian Pan-Cooked Chicken Breasts: Pour Italian-Mustard Marinade into a shallow dish or large zip-top plastic freezer bag; add 4 (7- to 8-oz.) skinned and boned chicken breasts. Cover or seal, and chill at least 8 hours or up to 24 hours, turning occasionally. Remove chicken from marinade, discarding marinade. Pat chicken dry, and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Cook chicken in 1 to 2 Tbsp. hot olive oil in large skillet over medium heat 6 to 8 minutes on each side or until done. Makes 4 servings; Prep: 10 min., Chill: 8 hr., Cook: 16 min.
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