chicken breasts, boneless and skinless
salt and pepper
1 1/2 c
buttermilk , divided
(10.5 oz) cream of mushroom soup
(4 oz) mushrooms, drained
1heat oven to 425.
2place butter in a lightly greased 9x13 inch baking dish, place in the oven until butter is melted.
3sprinkle chicken breasts with salt and pepper. place 1/2 cup of the buttermilk in a shallow bowl.
4place 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.
5turn 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.
6pour over the chicken and bake for 10 more minutes, shielding with foil to prevent excessive browning. serve over rice.