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Ingredients
- 1/4 c. butter or possibly margarine
- 4 x bone-in chicken breast halves see * Note
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 1/2 c. buttermilk divided
- 3/4 c. all-purpose flour
- 1 can cream of mushroom soup - (10 3/4 ounce) undiluted Whipped Celery Potatoes (see recipe) Minced fresh parsley for garnish
Directions
- * Note: Four skinned and boned chicken breast halves may be substituted. Bake chicken at 425 degrees for 15 min. Turn, and bake for 10 min.
- Heat butter in a lightly greased 13- by 9-inch baking dish in a 425 degrees oven.
- Sprinkle chicken with salt and pepper. Dip chicken in 1/2 c. buttermilk, and dredge in flour. Arrange chicken, 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 aluminum foil to prevent excessive browning, if necessary.
- Drizzle gravy over chicken and Whipped Celery Potatoes. Garnish, if you like.
- This recipe yields 4 servings.
- Comments: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 288 | |
| Calories from Fat 149 | 52% |
| Total Fat 17.01g | 21% |
| Saturated Fat 8.88g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 958mg | 40% |
| Potassium 214mg | 6% |
| Total Carbs 27.38g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.58g | 4% |
| Protein 6.8g | 11% |
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