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Buttermilk Baked Chicken




Source of Recipe


My friend Linda


List of Ingredients




Buttermilk Baked Chicken

1/4 cup butter or margarine
4 bone-in chicken breast halves*
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon Tony's Chachere's (Creole seasoning)
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4 ounce) can cream of mushroom soup, undiluted

Recipe






Melt butter in a lightly greased 13 x 9-inch baking dish in a 425° oven.
Dip chicken in 1/2 cup buttermilk, Sprinkle chicken with salt,pepper, and Chachere's then 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. Drizzle gravy over chicken.

Yield: 4 servings.

Prep: 10 min., Bake: 45 min.

*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425° for 15 minutes. Turn, and bake for 10 minutes.

Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.

Great w/mashed potatoes.