Chicken Breasts with Buttermilk recipe

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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

Nutrition Info

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
servingSize: -
sodium: 740.5 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

  4. Meanwhile, mix remaining buttermilk with condensed soup.

  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.

Recipe Yield

6 chicken breasts

Recipe Note

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.

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