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Ingredients
- 1/4 cup butter
- 4 chicken breast halves*
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 cups buttermilk, divided
- 3/4 cup flour
- 1 (10 3/4 oz. ) can cream of mushroom soup, undiluted
- Garnish: chopped fresh parsley
Preparation
Step 1
Melt butter in a lightly greased 13 x 9 in. baking dish in a 425 degree oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish
Bake at 425 for 25 min. Turn chicken, and bake 10 min. more.
Stir together remaining 1 cup 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. Drizzle gravy over chicken and Whipped Celery Potatoes.
Yield: 4 servings
* 4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425 for 15 min. Turn and bake for 10 min.