Chicken Supreme

• 1 1/2 c. buttermilk
• 3/4 c. self-rising flour
• 1 1/2 tsp. seasoning salt (can buy this without monosodium glutamate)
• 1/2 tsp. seasoned pepper (Kroger brand of seasoned pepper is good)
• 1/4 c. margarine
• 6 medium chicken breasts (can skin breasts, I do)
• 10 1/2 oz. can cream of chicken soup (can use low-fat, I do)
• 2 Tbsp. parsley (fresh or frozen)

1. Place 1/2 cup buttermilk in a medium bowl.
2. Mix seasoning salt, seasoned pepper and flour in another bowl.
3. Spray baking dish with Pam.
4. Then put margarine in pan and melt in the oven. Dip chicken in the 1/2 cup buttermilk then in flour.
5. Place skin side down in pan.
6. Bake uncovered in 350u0b0 oven for 30 minutes. Turn and bake another 15 minutes.
7. Mix rest of buttermilk, parsley and soup.
8. Pour over chicken.
9. Bake another 15 minutes (may need to bake longer if your oven is slow).
10. Sprinkle parsley and a bit of paprika across top before serving.

buttermilk, flour, seasoning salt, pepper, margarine, chicken breasts, cream of chicken soup, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143240 (may not work)