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Buttermilk Chicken

Submitted by Colleen Haass

ingredients
  • 4 chicken breasts
  • 1-1/2 cups buttermilk, divided
  • 3/4 cup flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup butter or margarine
  • 1 can cream of mushroom soup
preparation
  1. Preheat oven to 425°F.

  2. Combine flour, salt and pepper.

  3. Dip chicken into 1/2 cup buttermilk.

  4. Roll in flour, salt and pepper mixture.

  5. Melt butter in a baking pan and place chicken in pan.

  6. Bake, uncovered for 30 minutes.

  7. Turn and bake 15 minutes more.

  8. Turn breasts again and pour 1 cup buttermilk and cream of mushroom soup mixed together over chicken.

  9. Bake 15 minutes more.

 

WASH HANDS, UTENSILS, SINK AND EVERYTHING THAT HAS BEEN IN CONTACT WITH RAW CHICKEN. Sanitize the counter, sinks and any containers or trays that have been used. Use a solution of 1 teaspoon of unscented chlorine bleach in 1 quart of water, and let dry completely.
Practice Food Safety and reduce the possibility of food contamination and illness.

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