Christi's Buttermilk Chicken

• 4 large chicken breasts
• 1 1/2 cup Buttermilk
• 2 cup Bisquick
• 1 dash Seasoning salt
• 1 can Cream of your choice ( mushroom, chicken, celery, etc.)
• 1/2 cup Butter
• 1 tbsp Spinach herb seasoning of your choice, if none, live a little and be creative with your spices.

1. Make sure chicken is thawed.
2. Pour 1/2 cup buttermilk into a dipping bowl, or pie tin
3. Mix spices, bisquick, and seasoning salt in another bowl or pie tin.
4. Dip chicken in buttermilk, soaking well, then dip in bisquick mix, coating well on both sides.
5. Heat oil in frying pan on medium heat
6. Transfer chicken to frying pan, and quickly brown on both sides.
7. Don't cook the chicken.
8. You can skip this step, I do it, because I find the chicken more appealing when browned first.
9. It also adds a little crisp.
10. Melt butter in baking dish, and Place chicken to a baking dish if chicken has skin, be sure it's skin side down.
11. Preheat oven to 375
12. Cook chicken for 25-30 mins, turn chicken cook for another 15 mins
13. While waiting for chicken mix remaining cup of buttermilk, and soup.
14. Remove chicken from oven, pour soup, and buttermilk mixture over chicken, return to oven, and cook for an additional 15 mins
15. Serve

chicken breasts, buttermilk, bisquick, salt, cream of your choice, butter, your choice

Taken from cookpad.com/us/recipes/343923-christis-buttermilk-chicken (may not work)