Buttermilk Baked Chicken
Contributed by Diane S.

* Exported from MasterCook *

                         Buttermilk Baked Chicken

Recipe By     : Southern LivingŪ Magazine * March 2000
Serving Size  : 4     Preparation Time :0:00
Categories    : Chicken                         Chicken Breasts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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 3/4-ounce can  condensed cream of mushroom soup -- undiluted
                        Hot cooked rice

* 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

* Bake at 425 degrees for 25 minutes. Turn chicken, and bake 10 more

* 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.

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

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