Friday, January 30, 2009

Buttermilk Baked Chicken (Stephanie)


4 chicken breasts
1 1/2 c. buttermilk
3/4 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 can cream of mushroom soup

Dip chicken in 1/2 cup buttermilk and roll in flour seasoned with the salt and pepper. Put butter in 13x9x2 inch baking pan and melt in hot oven (425 degrees). Put chicken in pan and bake 30 minutes. Turn and bake 15 minutes.

Mix remaining buttermilk and the soup and pour around the chicken. Bake 15 minutes longer until tender.

Serve with Mashed Potatoes.

**** Stephanie's Notes: I found this dish really only takes 45 minutes to cook. I cook it for 30 min and then pull out, turn chicken over and add the buttermilk/soup mix and bake for an additional 15 min.

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