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Dad’s Country Cultured Chicken

by Melissa Ann DeHart, Butler County Dairy Princess 2011

  • 3 ½ lb. Chicken (skinned & cut into serving sizes)
  • 1 TBSP Oil
  • ½ cup Sliced Scallions
  • 35oz. Can Diced Tomatoes (drained)
  • ¾ cup BUTTERMILK
  • 1 TBSP Snipped fresh dill
  • ½ tsp. Sugar
  • ½ tsp. Salt
  • 1/8 tsp. Black Pepper
  • 1 Dash hot Sauce
  • 1 Sprig Fresh Basil (Minced)
  • ½ cup Plain YOGURT
  • ¼ cup Minced Fresh Parsley
  • Lightly brown chicken pieces in oil in a large skillet. Add ¼ cup of the scallions to the skillet and cook with the chicken for about 2 minutes, then turn off the heat. In a blender or food processor, combine tomatoes, BUTTERMILK, dill, sugar, salt, pepper, and hot sauce. Puree the mixture until it is smooth. Pour sauce over the chicken, add minced basil, and bring contents of the skillet to a boil. Reduce heat, cover the pan, and simmer the chicken for about 20 minutes, or until tender. Stir in the YOGURT and PARMESAN CHEESE and heat the chicken until the sauce is very hot, but not boiling.

    Serve chicken garnished with the remaining ¼ cup scallions and the parsley. Serve with White rice and broccoli; or Mashed potatoes and green beans; Wild rice and a garden salad and . . . Fresh bread or biscuits.

    Makes 4 to 5 servings. Print This Recipe