Buttermilk Baked Chicken


Serves: 4
Total Calories: 245

Ingredients

1/4 cup butter
4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-ounce) can cream of mushroom soup

Directions:

Melt butter in a 13"x9" baking pan in a 425-degree oven; set aside. Sprinkle chicken with salt and pepper; dip in 1/2 cup buttermilk and dredge in flour. Arrange chicken in pan; bake at 425 degrees for 25 minutes. Turn chicken over and bake for an additional 10 minutes. Stir together remaining buttermilk and soup; pour over chicken and bake for an additional 10 minutes. If necessary, cover with aluminum foil to prevent browning. Serve chicken drizzled with gravy from dish.

Tip: Twist stems of fresh rosemary around fine wire to form napkin rings…pleasing to the senses with its bright green color and spicy scent.

Nutritional Facts:

Serves: 4
Total Calories: 245
Calories from Fat: 125

This Buttermilk Baked Chicken recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.


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