Buttermilk Baked Chicken
3/4 cup of butter
4 boneless skinless chicken breasts, cut them in half
1/2 tsp salt
1/2 tsp pepper (or Ms Dash garlic, if you can't handle pepper)
1 1/2 cups buttermilk divided
3/4 cup all-purpose flour
1 (10 3/4 ounce) can of cream of mushroom soup, undiluted
Melt butter in a baking pan in a 425 degree oven. Sprinkle chicken with salt and pepper, dip chicken in 1/2 cup of buttermilk and dredge in flour. Arrange in baking dish and bake for 15 minutes, turn chicken and bake for 10 more minutes.
Stir together remaining buttermilk and soup. Pour over chicken and bake again for 10 more minutes covered with aluminum foil.
Serve over mashed potatoes!!
This is one of my most favorite recipes! Hope ya'll like it!!!
BTW, you can use non fat buttermilk and reduced fat, no sodium soup, it tastes just as good!!! |