Baked Buttermilk Chicken

 

4 to 6
boneless, skinless chicken breasts
2 1/2
cups buttermilk
1/2
cup flour
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup butter
2
10-1/2-ounce cans cream of mushroom soup
Parsley for garnish

 

 

Preheat the oven to 425 degrees.  Dip the chicken in 1/2 cup of the buttermilk, then roll  the chicken in a mixture of flour, salt, and pepper.  Melt the butter in a 9 x 13 x 2-inch pan.  Place the chicken in the pan.  Bake, uncovered, for 30 minutes.  Turn the chicken and bake for 15 minutes more.  Combine the remaining 2 cups buttermilk and soup.  Pour over chicken and bake for 15 minutes more.  Remove the chicken, place on a platter, and garnish with parsley.  Serve with pan gravy. 

 

Serves 4 to 6.