CHICKEN BREASTS WITH BUTTERMILK

Chicken Breasts with Buttermilk image

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.

Provided by JOGGINGMAMA

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

Previous Next

Ingredients

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

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.
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.
Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.
Meanwhile, mix remaining buttermilk with condensed soup.
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.

Nutrition Facts : Calories 488.5 calories, Carbohydrate 18.3 g, Cholesterol 149.3 mg, Fat 23 g, Fiber 0.4 g, Protein 49.4 g, SaturatedFat 9.2 g, Sodium 740.5 mg, Sugar 3.7 g