Buttermilk baked chicken

0 likes 0 comments Recipe by Judy Walton

Ingredients

¼ cup butter, melted 4 bone-in chicken breasts, skinned ½ tsp. salt ½ tsp. pepper 1 ½ cup buttermilk, divided ¾ cup flour 1 (10 ¾ oz.) can mushroom soup ¼ cup chopped fresh herbs (basil, flat-leaf parsley, and or chives) Hot cooked rice

Directions

1. Pour butter evenly into the bottom of a 13x9 baking dish Sprinkle chicken evenly with salt and pepper. Dip chicken in ½ cup buttermilk and dredge in flour arrange chicken, breast sides down, in dish. Bake at 425 for 25 minutes. Turn chicken and bake 10 more minutes. Stir together remaining 1 cup buttermilk, soup, and herbs; pour over chicken, and bake 10 more minutes, shielding with aluminum foil to prevent excessive browning, if necessary. Serve over rice.

main courses, chicken December 08, 2013 03:05