Buttermilk Baked Chicken

Patsy Fowler Recipe

By Patsy Fowler hellchell1

i remember going to grandmas on sunday's and she would have this chicken ready to eat after morning church


Recipe Rating:
 2 Ratings
Serves:
4
Prep Time:
Cook Time:

Ingredients

4
chicken breasts, boneless and skinless
2 Tbsp
butter
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1/2 tsp
salt and pepper
3/4 c
flour
1 1/2 c
buttermilk , divided
1 can(s)
(10.5 oz) cream of mushroom soup
1 can(s)
(4 oz) mushrooms, drained
Janet Tharpe

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Directions Step-By-Step

1
heat oven to 425.
2
place butter in a lightly greased 9x13 inch baking dish, place in the oven until butter is melted.
3
sprinkle chicken breasts with salt and pepper. place 1/2 cup of the buttermilk in a shallow bowl.
4
place flour in another shallow bowl. dip chicken in the buttermilk, then dredge in the flour. place dredged chicken in the baking dish. bake uncovered for 25 minutes.
5
turn chicken pieces over in the baking dish and bake for 10 minutes more. meanwhile, stir together the remaining 1 cup buttermilk, cream of mushroom soup and mushrooms.
6
pour over the chicken and bake for 10 more minutes, shielding with foil to prevent excessive browning. serve over rice.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy