WEEKEND BONUS RECIPE - BUTTERMILK BAKED CHICKEN

Not sure where I picked up this recipe. I'm just glad I did. It is really simple and very good. I love chicken made with buttermilk. It adds so much flavor.

HER WAY: BUTTERMILK BAKED CHICKEN

1/4 cup butter
4 bone-in chicken breasts, skinned
1/2 tsp salt
1/2 tsp pepper
1.5 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4 oz) can of cream of mushroom soup, undiluted


Melt butter in a lightly greased 13 x 9 inch baking dish in a 425 degree oven. Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk and dredge in flour. Arrange chicken, breast side down, in baking dish. Bake at 425 degrees for 25 minutes. Turn chicken and bake 10 more minutes. Stir together remaining 1 cup of buttermilk and the cream of mushroom soup. Pour over chicken and bake 10 more minutes. Shield chicken with aluminum foil to keep it from browning too much, if necessary.