Buttermilk Ranch Chicken Cutlets

By hanley89

Ingredients

• 1 cup low fat buttermilk
• 1/2 cup light mayonnaise
• 1/2 tsp dried mustard(I use Coleman's)
• 1 tbsp chopped chives
• 1/2 tsp dried dill weed
• 1 tsp Kosher salt
• Freshly ground pepper to taste
• 4 thin cut chicken cutlets
• 2 tbsp olive oil

Preparation

Step 1

1.Whisk buttermilk, mayonnaise, mustard, salt, pepper, chives and dill weed.
Add to a glass dish. Add chicken , turning to coat. cover with plastic wrap and refrigerate for at least 45 minutes uo to over night. (I usually marniade for at least 3 hours)
2.In a large non stick skillet, heat oil over medium heat;brown cutlets on both sides until cooked through 7-10 minutes, depending on thickness of cutlets

NOTE: You can doubled the amount of chicken and still have enough marninade