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1/4 cup butter or margarine 4 bone-in or boned chicken breast halves 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 cups buttermilk, divided 3/4 cup all-purpose flour 1 can cream of mushroom soup, undiluted Garnish: chopped fresh parsley Melt butter in a lightly greased 13x9-inch baking dish in a 425 degrees 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. Garnish, if desired. Serve with extra gravy in pan. Note: If using boned chicken breast halves, bake chicken for 425 degrees for 15 minutes. Turn and bake for 10 more minutes. Yield: 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |