Buttermilk Baked Chicken

Yield: 4 servings

Ingredients

• 1/4  cup  butter or margarine
• 4  bone-in chicken breast halves*
• 1/2  teaspoon  salt
• 1/2  teaspoon  pepper
• 1 1/2  cups  buttermilk, divided
• 3/4  cup  all-purpose flour
• 1  (10 3/4-ounce) can cream of mushroom soup, undiluted
• Garnish: chopped fresh parsley

Preparation

Melt butter in a lightly greased 13- x 9-inch baking dish in a 425° oven.

Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.

Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.

Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Whipped Celery Potatoes. Garnish, if desired.

*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.

Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.