4 boneless, skinless chicken breasts
1 quart buttermilk
3 cups flour
1½ Tbsp salt
2 Tbsp black pepper
2 tsp paprika
½ cup shortening
Place chicken in large bowl and cover with buttermilk. Refrigerate overnight but not longer than 24 hours. Combine flour, salt, pepper, and paprika in another large bowl. Preheat oven to 350°F. Melt shortening in large skillet, until liquid is hot. Remove chicken from buttermilk. Discard remaining liquid. Roll chicken breasts in seasoned flour. Place chicken in skillet and brown both sides. Place on cookie sheet. Bake 15 to 20 minutes, or until internal temperature reaches 165°F. Serves 4.
Wine Recommendation—Tassel Ridge Candleglow® White
Candleglow® White is a new, dry, fruity wine with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. This wine is made from a blend of La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County vineyards.
Category : KIOA Recipe of the Week &Main Dishes &Recipies Posted on January 6, 2016