| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | -(up to) | |
| 6 | Chicken breasts | |
| 3/4 | c | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Buttermilk |
| 1/2 | Stick butter | |
| 1 | c | Buttermilk |
| 1 | cn | Cream of mushroom soup |
INSTRUCTIONS
Dip chicken in 1/2 cup buttermilk. Mix flour, salt and pepper. Dip chicken in flour mixture. Melt butter in a 13x9-inch dish in a 425 degree oven. Place chicken in dish on the butter. Bake, uncovered, for 30 minutes. Turn chicken over and bake an additional 15 minutes. Mix 1 cup buttermilk with the soup. Turn chicken over again; spoon soup mixture over chicken. Bake for 15 minutes. FROM CALLIE BRANDON From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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