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Buttermilk Baked Chicken

Yield 4 servings
This baked chicken recipe gives you tender, golden chicken that you dip in buttermilk and dredge in flour before baking. Then you make a sauce by adding a buttermilk-cream of mushroom soup mixture during the last 10 minutes of baking. 

Ingredients

  • 1/4 cup butter or margarine*
  • 4 bone-in chicken breast halves, skinned
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups buttermilk, divided*
  • 3/4 cup all-purpose flour
  • 1 (10 1/2-ounce) can cream of mushroom soup, undiluted*
  • Hot cooked rice

How to Make It

  1. Melt butter in a lightly greased 13- x 9-inch baking dish in a 425° oven.

  2. Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken, breast side down, in dish.

  3. Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes. Stir together remaining 1 cup buttermilk and soup; pour over chicken, and bake 10 more minutes, shielding with aluminum foil to prevent excessive browning, if necessary. Serve over rice.