Chicken Breast in Citrus Buttermilk

Name: Chicken Breast in Citrus Buttermilk
Yield: 8 servings
Cuisine: American
Ingredients: 6 piece chicken breasts; 1 1/2 cup cooking oil (optional); 6 piece dalandan (citrus aurantium; orange fruit); 10 piece calamansi (calamondin orange); salt and pepper; 1/2 cup Dairy Creme Buttermilk; 5 piece calamansi (calamondin orange); 1 tbsp kinchay (cilantro, chinese parsley, chinese celery); ground black pepper

jeancgv @cook_3414421

I have seen several recipes on lemon butter chicken but I wanted to make something that makes use of ingredients that are readily available in a "talipapa" (small wet markets found in different localities in the Philippines) and the smaller convenience stores in our village. There is nothing absolutely new about this recipe except for the personal touch given using available ingredients in the locality.

jeancgv @cook_3414421

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Ingredients

8 servings

6 piecechicken breasts
1 1/2 cupcooking oil (optional)
For Marinating
6 piecedalandan (citrus aurantium; orange fruit)
10 piececalamansi (calamondin orange)
salt and pepper
For Citrus Buttermilk Spread
1/2 cupDairy Creme Buttermilk
5 piececalamansi (calamondin orange)
1 tbspkinchay (cilantro, chinese parsley, chinese celery)
ground black pepper

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Steps

1

Marinate the chicken breasts, preferably overnight. Make sure to remove dalandan and calamansi seeds. Salt and pepper should be rubbed into the chicken breast.
2

Prepare the citrus buttermilk spread. Finely mince the kinchay. Squeeze the calamansi into a small bowl, removing the seeds. Soften the Dairy Creme Buttermilk without melting it completely. Incorporate the calamansi juice, the kinchay and add pepper. Put the mixture into the refrigerator and bring it out right before cooking the marinated breasts.
3

Fry the marinated chicken in cooking oil. A healthier option is to either grill it or broil it in order to lessen the oil content of the dish.
4

Immediately after cooking the marinated breasts, use a spatula to slather the citrus buttermilk spread on them while they are hot. This would allow the butter to melt onto the surface.
5

Enjoy the dish with either mushroom or asparagus soup, and rice.