Buttermilk Baked Chicken

By á-171101

Ingredients

• 1/4 c butter
• 4 bone-in chicken breasts, skinned
• 2 garlic cloves mashed (optional)
• 1/2 t salt
• 1/2 t pepper
• 2 c buttermilk, divided
• 3/4 c all-purpose flour
• 1 can cream of mushroom soup (I use FF or LF)
• paprika

Preparation

Step 1

Marinate chicken with 1/2 buttermilk and garlic in a zip-lock bag at least 2-3 hours but preferably overnight. Preheat oven to 425. Melt butter in 9 X 13 baking dish, spread evenly. Remove chicken from marinade and shake off excess buttermilk. Sprinkle with salt & pepper, dredge in flour. Shake off excess. Arange in dish, breast side down. Bake at 425 for 15 minutes. Turn and bake 10 more minutes. Stir together soup & 1 c buttermilk, pour over chicken, sprinkle with paprika and bake until bubbly, at least 10 minutes. Cover with foil if it starts getting too brown.

If you don't want the sauce, just bake the chicken 20 minutes and turn at 15. You may need to turn and cook it a little longer.

This was something my Aunt Violet used to make. She always served it with rice and green beans.