Easy Peasy, and doesn't cost a fortune:
(serves 4)
1 cup buttermilk (or make your own by adding lemon juice to milk*)
1/2 cup light* mayo.
1/2 t. dried mustard
1 T. chopped fresh chives
1/2 t. dried dill
Kosher* salt
Freshly ground pepper
4 thin cut chicken breast cutlets
2 t. oil
Combine all ingredients up to oil; marinate 45 mins. to overnight. In a large nonstick skillet, heat oil over med. heat.; brown cutlets on both sides until cooked through, about 7 mins. Serve with a wedge salad, and corn on the cob. Dine Al Fresco tonight!!
"The least of things with a meaning is worth more in life than the greatest of things without it."
Love,
MM
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