Baked Buttermilk Chicken Provençal with Oregon Chardonnay
Chicken cooked to perfection, enjoyed with an oaked Chardonnay! You won't be able to resist!
Servings: 6 people
- 800 grams chicken mini fillets (trim fat off)
- 600 ml buttermilk (store bought or homemade)
- 4 cloves chopped garlic
- 4 tbsp honey
- 1 tsp salt
- 1 tsp pepper
Panko Bread Crumb Mixture
- 2.5 cups Panko bread crumbs
- 4 tbsp Herbes de Provence
- 4 tbsp grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Honey Dijon Creme Fraiche Sauce
- 3/4 cup creme fraiche or sour cream
- 3 tbsp Dijon mustard
- 2 tbsp honey
Panko Bread Crumb Mixture & Chicken Fillets
Set the oven at 190°C
Line a baking tray with baking paper
Remove the chicken fillets from the refrigerator, take them out of the marinade so you can individually coat them with the Panko bread crumb mixture.
Set them one by one on the lined baking tray.
Discard the marinade.
Cook the chicken fillets for 15-18 minutes until the tops are golden brown.
While the chicken is baking, prepare the honey Dijon creme fraiche sauce.
Once finished, remove from the oven and serve with the honey Dijon creme fraiche sauce and a side salad.
Wine pairing: Serve with a glass of your favourite Chardonnay (I chose one from Oregon).