cup butter or margarine
bone-in chicken breast halves*
cups buttermilk, divided
cup all-purpose flour
can cream of mushroom soup, undiluted
*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425 degrees for 15 minutes. Turn and bake for 10 minutes.
Melt butter in a lightly greased 9 x 13 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 degrees for 25 minutes. Turn chicken, and bake 10 more minutes. Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken; reserving some for mashed potatoes, if needed.