Buttermilk Baked Chicken Recipe

• 1/4 c. butter or possibly margarine
• 4 x bone-in chicken breast halves see * Note
• 1/2 tsp salt
• 1/2 tsp freshly-grnd black pepper
• 1 1/2 c. buttermilk divided
• 3/4 c. all-purpose flour
• 1 can cream of mushroom soup - (10 3/4 ounce) undiluted Whipped Celery Potatoes (see recipe) Minced fresh parsley for garnish

1. * Note: Four skinned and boned chicken breast halves may be substituted.
2. Bake chicken at 425 degrees for 15 min.
3. Turn, and bake for 10 min.
4. Heat butter in a lightly greased 13- by 9-inch baking dish in a 425 degrees oven.
5. Sprinkle chicken with salt and pepper.
6. Dip chicken in 1/2 c. buttermilk, and dredge in flour.
7. Arrange chicken, breast-side down, in baking dish.
8. Bake at 425 degrees for 25 min.
9. Turn chicken, and bake 10 more min.
10. Stir together remaining 1 c. buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more min, shielding chicken with aluminum foil to prevent excessive browning, if necessary.
11. Drizzle gravy over chicken and Whipped Celery Potatoes.
12. Garnish, if you like.
13. This recipe yields 4 servings.
14. Comments: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.

butter, salt, black pepper, buttermilk, allpurpose, cream of mushroom soup

Taken from cookeatshare.com/recipes/buttermilk-baked-chicken-95821 (may not work)