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.
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
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425° oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken, breast side down, in dish.
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.
This was great! My family really enjoyed it, even the picky eaters! I will definitely be making this one again. I loved how easy this recipe was and took very little of my time to prepare. I'm a busy mom of six so fixing dinner can take a while. With this recipe I know I can get it done quickly and it tastes great, that a win, win for me!
If there was a 4 1/2 rating, that's what I would give. I'm a tough reviewer; I don't know if I've ever awarded 5 stars, but this was really delicious. It's not fancy, it's not complicated, it's just good comfort food, and really not near as bad for you as it tasted like it should be! I followed other reviews and added garlic to the butter. I also added a bit of red pepper to my flour because we like spice in our family. But I think it would have been equally fine without. I also shaved some calories by using whole wheat flour, lowfat buttermilk, and fat-free soup. My very non-health-conscious husband was none the wiser. Yummy!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!