Buttermilk Baked Chicken Recipe

1. 1

   * Note: Four skinned and boned chicken breast halves may be substituted.

2. 2

   Bake chicken at 425 degrees for 15 min.

3. 3

   Turn, and bake for 10 min.

4. 4

   Heat butter in a lightly greased 13- by 9-inch baking dish in a 425 degrees oven.

5. 5

   Sprinkle chicken with salt and pepper.

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   Dip chicken in 1/2 c. buttermilk, and dredge in flour.

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   Arrange chicken, breast-side down, in baking dish.

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   Bake at 425 degrees for 25 min.

9. 9

   Turn chicken, and bake 10 more min.

10. 10

    Stir together remaining 1 c. buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more min, shielding chicken with aluminum foil to prevent excessive browning, if necessary.

11. 11

    Drizzle gravy over chicken and Whipped Celery Potatoes.

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    Garnish, if you like.

13. 13

    This recipe yields 4 servings.

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

* Per serving · 4 servings · Values may vary.

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