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Ingredients
- 1/4 c. Butter or possibly margarine
- 4 x Bone-in chicken breast halves
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 1/2 c. Buttermilk, divided
- 3/4 c. Flour
- 1 x (10 3/4) can Cream of mushroom soup, undiluted
Directions
- Heat butter in a lightly greased 13X9-inch baking dish in a 425 degree oven. Sprinkle chicken with salt and pepper. Dip chicken in 1/2 c. buttermilk, and dredge in flour.
- Arrange chick, breast side down, in baking dish. Bake at 425 degrees for 25 min. Turn chicken and bake 10 more min. Stir together remaining 1 c. buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more min, shielding chicken with foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and serve with, Whipped Celery Potatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 522g | |
| Calories 898 | |
| Calories from Fat 441 | 49% |
| Total Fat 50.22g | 63% |
| Saturated Fat 31.33g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 1878mg | 78% |
| Potassium 682mg | 19% |
| Total Carbs 89.86g | 24% |
| Dietary Fiber 2.8g | 9% |
| Sugars 17.9g | 12% |
| Protein 22.45g | 36% |
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