LIVE

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.

Gallery

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
6
Yield:
6 chicken breasts
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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

489 calories; protein 49.4g; carbohydrates 18.3g; fat 23g; cholesterol 149.3mg; sodium 740.5mg. Full Nutrition
Advertisement