1. To prepare chicken: Use a whole breast (1/2 breast per person) with the back removed, split lengthwise at the breast bone. 2. Remove skin, salt and pepper each piece. 3. Place in a large bowl. 4. Add 2 cups buttermilk to tenderize for about an hour. 5. In a black iron skillet on the stovetop, over medium heat, melt 1/2 stick of butter. 6. Add onions, garlic and bacon; cook just until onions are translucent about 7 minutes. 7. Remove from pan and set aside. 8. Place buttermilk-coated pieces of chicken in hot skillet to quickly get some color. 9. Remove and repeat with the remaining chicken. 10. Cook just until pieces have a nice golden brown color, approximately 5 minutes; remove and set aside. 11. Add wine (sherry) to deglaze the brown bits of chicken flavors from the pan, stirring to loosen. 12. Let this cook for 5 minutes to burn off the alcohol. 13. Add onion mixture, parsley, sage, rosemary. 14. Stir in cream cheese. 15. Dissolve flour in 1/4 cup of water; add to the sauce. 16. Cook until just slightly thickened. 17. Adjust salt and pepper to taste. 18. Arrange the chicken pieces in a 16" roasting dish and pour the sauce over the chicken. 19. Cover with aluminum foil and cook in a 350 degree oven for 20 minutes. 20. It makes an amazing sauce to serve over rice. 21. **You can substitute the wine or sherry with either apple or orange juice, add slivered almonds or mushrooms for diversity. ---------------------------------------------------------------------------
Nutrition
Ingredients
