BUTTERMILK CHICKEN

Sis. Patty Robinson

Kitchener Ecclesia, Ontario, Canada

4 chicken breasts, skinned and boned

1 1/2 cup buttermilk, DIVIDED

3/4 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup margarine or butter

1 can cream of chicken soup

Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk. Roll in flour mixture. Melt margarine in the baking pan, put chicken in pan. Bake at 425 degrees F. uncovered for 30 minutes. Turn and bake 15 minutes more. Turn again. Mix the 1 cup leftover buttermilk and cream of chicken soup together and pour over chicken - bake 15 minutes longer.


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