Baked Buttermilk Chicken

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1 tbsp Parsley, dried

• Canned Goods

  • 1 (10 ounce can Cream of mushroom soup

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Salt

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 1/2 cups Buttermilk

Found on wishesndishes.com

Description

Ingredients

• 4-5 boneless, skinless chicken breasts
• 1½ cups buttermilk
• ¼ cup all-purpose flour
• ¼ cup unsalted butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 (10 ounce) can cream of mushroom soup
• 1 tablespoon dried parsley, for garnish (or use fresh)

Directions

• Preheat oven to 425F.
• Melt butter in a 9x13 inch pan.
• Place ½ cup of the buttermilk onto a shallow dish, set aside the rest.
• In another shallow dish, mix together the flour, salt and two kinds of pepper.
• Dip chicken in the buttermilk and then dredge the chicken into the flour mixture.
• Place the dredged chicken in the prepared pan.
• Bake uncovered for 30 minutes.
• Turn the chicken over and bake for 15 minutes more.
• Combine the remaining 1 cup of buttermilk and the cream of mushroom soup.
• Pour over chicken and bake for an additional 15 minutes.
• Transfer the chicken onto a serving platter and garnish with parsley.
• Stir the gravy up real well and then transfer to a gravy boat or other serving dish.
• Serve topped with the pan gravy and a side of mashed potatoes or rice.