Baked Buttermilk Chicken

By charlotteh371

Ingredients

• 1 1/2 cups buttermilk*
• 1/4 cup butter
• 4 boneless, skinless chicken breast, thawed if frozen
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 (10 ounce) can cream of mushroom soup
• 1 tablespoon dried parsley

Preparation

Step 1

1.Preheat oven to 425F.
2.Melt butter in a 9x13 inch pan.
3.Place 1/2 cup of the buttermilk onto a shallow dish, set aside the rest
4.In another shallow dish, mix together the flour, salt and peppers.
5.Dip chicken in the buttermilk.
6.Then dredge the chicken into the flour mixture.
7.Place the dredged chicken in the prepared pan.
8.Bake uncovered for 30 minutes.
9.Turn the chicken over and bake for an additional 15 minutes.
10.Combine the remaining 1 cup of buttermilk and the cream of mushroom soup.
11.Pour over chicken and bake for 15 minutes more.
12.Transfer the chicken onto a serving platter and garnish with parsley.
13.Stir the gravy up real well and then transfer to a gravy boat or other serving dish.
14.Serve topped with the pan gravy and a side of mashed potatoes.

Notes


*I use powdered buttermilk because it has a very long shelf life and taste just as good as fresh buttermilk.