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BUTTERMILK BAKED CHICKEN




Source of Recipe


Mai
BUTTERMILK BAKED CHICKEN

1/4 cup butter
4 bone-in chicken breast halves*
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-ounce) can Campbell's Cream of Mushroom Soup, undiluted
Garnish: chopped fresh parsley

MELT butter in a lightly greased 13- x 9-inch baking dish in a 425° oven.
SPRINKLE chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
ARRANGE chicken, breast side down, in baking dish.
BAKE at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.
STIR together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Garnish, if desired. Yield: 4 servings.