Buttermilk Baked Chicken

1. 1

   Preheat oven to 425u00b0. Melt butter in oven in a lightly greased 13- x 9-inch baking dish (about 3 minutes).

2. 2

   Meanwhile, dip chicken in 1/2 cup buttermilk; sprinkle with pepper, and dredge in flour.

3. 3

   Remove baking dish from oven. Add mushrooms and thyme. Arrange chicken, breast sides down, in baking dish.

4. 4

   Bake at 425u00b0 for 25 minutes. Turn chicken, and bake 10 minutes.

5. 5

   Stir together soup and remaining 1 cup buttermilk. Pour over chicken, and bake 10 minutes or until a meat thermometer inserted into thickest portion registers 165u00b0, shielding chicken with aluminum foil to prevent excessive browning, if necessary.

6. 6

   Transfer chicken to a serving platter. Whisk soup mixture in baking dish until blended, and drizzle over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.