Peperoncini Chicken

subheading: For The Chicken Marinade:

4 to 6 larger chicken breasts, breasts should not be more than an inch thick. If they are thinner or thicker, cook times listed will vary

2 16 ounce bottles of Peperoncini Peppers *more info on this in the post

½ cup of buttermilk or 1 tablespoon of buttermilk powder dissolved in ½ cup of water *more info on buttermilk powder in the post

½ teaspoon of celery salt

½ teaspoon of black pepper

subheading: For The Chicken Breading:

1 cup of white flour

1 teaspoon of celery salt

½ teaspoon of black pepper

½ teaspoon of paprika

1 teaspoon of oregano

3 eggs whisked

subheading: For The Sauce:

1 cup of chicken broth

¼ cup of Peperoncini Juice from the jar of peppers

½ teaspoon of black pepper

Juice from ½ of a lemon

1 teaspoon or more of dried oregano

1 tablespoon of cornstarch

¾ cup of cold water

4 tablespoons of butter *divided

2 tablespoons of olive oil *divided

Directions at thetipsyhousewife.org

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