Chicken Breasts with Buttermilk

An added twist to the mushroom chicken recipe. The buttermilk adds a richer flavor to chicken breasts and makes a yummy gravy. Serve over rice or noodles.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 489 Calories

Ingredients

• ½ teaspoon salt
• ¾ cup all-purpose flour
• ¼ teaspoon ground black pepper
• 1 (10.5 ounce) can condensed cream of mushroom soup
• ¼ cup salted butter, melted
• 1 ½ cups buttermilk, divided
• 6 bone-in chicken breast halves, skinned

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.

Step 2

Place 1/2 cup buttermilk in a shallow bowl. Combine flour, salt, and pepper in a second shallow bowl. Dip each chicken breast in buttermilk, roll in the flour mixture, then place breast-side down in the prepared pan.

Step 3

Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.

Step 4

Meanwhile, mix remaining buttermilk with condensed soup.

Step 5

Pour buttermilk-soup mixture over chicken and bake until no longer pink at the bone and the juices run clear, about 15 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with the pan gravy.