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.
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