Buttermilk Chicken

4 to 6 half chicken breasts, skinned
1 & 1/2 C. buttermilk, divided
3/4 C. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 C. butter or margarine
1 can cream of mushroom soup

Preheat oven to 425 F. Dip chicken into 1/2 C. buttermilk. Then roll chicken in mixture of flour, salt and pepper. Melt butter in a 9 x 13 inch pan. Bake 30 minutes uncovered. Turn chicken and bake for 15 minutes more. Turn chicken again and pour mixture of one-cup buttermilk and mushroom soup over chicken, baking 15 minutes more. Remove chicken to platter and garnish with parsley.

From Southern Sideboards, 1978, Jackson Mississippi

Contact Noah at:
Noah@SemperFidelisNoah.com