Chicken in Buttermilk
Fat: 10.77 grams
Saturated Fat: 3.46 grams
Cholesterol: 133.46 mg
Sodium: 591.01 mg
Remove skin from chicken; sprinkle with flour. Heat olive oil in large skillet over medium heat. Add chicken and brown on both sides, turning once, about 10 minutes. Add half of the green onions to skillet; cook for 2 minutes longer.
In a food processor, combine tomatoes, buttermilk, dill, sugar, salt, and pepper; process until smooth. Pour over chicken and bring to a boil. Cover, reduce heat to low, and simmer until chicken is tender, about 20 to 25 minutes.
Add yogurt and cheese and stir well. Simmer for 10 minutes longer to blend flavors. Garnish with remaining green onions and serve immediately.