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.
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