Butter-Baked Chicken

Serves: 4
Total Calories: 453


1/4 cup butter, sliced
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 (12-ounce) can evaporated milk, divided
4 chicken breasts
1 (10 3/4-ounce) can cream of chicken soup
1/4 cup water


Place butter in a 13"x9" baking pan; melt in a 350-degree oven and set aside. Meanwhile, in a shallow bowl, combine flour, salt and pepper. Add 1/2 cup evaporated milk to a separate shallow bowl. Dip chicken pieces in milk; dredge in flour mixture. Arrange chicken, skin-side up, in baking pan. Bake, uncovered, at 350 degrees for 35 minutes. In a small bowl, combine soup, water and remaining milk. Turn chicken over; spoon soup mixture over chicken. Bake an additional 35 minutes, or until chicken is no longer pink. Remove chicken to a serving platter. Whisk gravy in pan until smooth. Spoon gravy over chicken; serve any remaining gravy on the side.

Tip: If mashed potatoes are on the dinner menu, whip in a teaspoon or so of baking powder, and they’ll be extra light and fluffy.

Nutritional Facts:

Serves: 4
Total Calories: 453
Calories from Fat: 216

This Butter-Baked Chicken recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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