Tuesday, April 5, 2011

Buttermilk Chicken w/ Creamy Rice!

You will need:
1.5 lbs Chicken (cut into strips)
1 cup Buttermilk
2/3 cup Flour
1 tsp Thyme
1 tbsp Paprika
1 tbsp Cayenne Pepper
S & P to taste
2 cups Brown Rice
1/2 tub Philly Cooking Cream - Italian Cheese & Herb (can you tell I love this?)

Heat oil in large skillet until bubbly; the bubbles are a good indication that it's scortchin'!

Meanwhile, combine Buttermilk, Flour, Thyme, Paprika, Cayenne Pepper, and S&P.  Drop Chicken Strips into bowl and marinate.  If you don't have time to marinate, that's okay, just know that buttermilk tastes much better/gives a flakier outside if you let it marinate for an hour or more. 

Drop marinated Chicken into hot oil and allow to brown on each side - about 6 minutes per side.

Cook your rice according to package and add the Cooking Cream to pan and stir until nice and creamy and blended!  Top rice with Chicken and serve with your fave veggie!


  1. My hubby would love this - he loves chicken and rice! And I happen to have a TON of the cooking creme. :)

    Thanks for sharing at What's Cooking Thursdays! Hope to see you there next week too.


  2. It was delicious! I am pretty much in love with the cooking creme. It definitely makes everything just taste better! I may be their biggest fan :)

  3. That looks really good! I haven't yet tried the creme.

  4. Dede:

    YOU MUST! I love it! It exceeded my expectations. I absolutely love the Santa Fe Blend because it has a little kick to it.