so i tried a new recipe tonight - always scary, right? this one was ab-solute-ly a major hit!! everyone liked it - a few of us even had *gasp* seconds!! you must try this. super fast, super easy, and super delish. here goes ...
Baked Buttermilk Chicken
1/4 cup butter
4 boneless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups buttermilk, divided
3/4 cup flour
1 can cream of mushroom soup
hot steamed rice
melt butter in a 13x9 baking dish in a 425 degree oven. sprinkle chicken with salt and pepper (you can use the chicken breasts whole, but i cut the chicken into smaller pieces - it went further than a whole chicken breast would). dip chicken in 1/2 cup buttermilk and dredge in flour. arrange chicken in 13x9 baking dish.
bake at 425 for 10 minutes. turn chicken and bake for 10 more minutes. while the chicken is baking the 2nd time, start water boiling for rice and then mix remaining buttermilk (1 cup) with 1 can of cream of mushroom soup - mix well. make the rice as directed. when the 2nd 10 minutes is up, pour soup/buttermilk mixture over chicken and bake for 10 more minutes - covering with aluminum foil to prevent any excessive burning.
notes
* my sweetheart likes a kick, so i added some crushed red pepper to both the flour mixture that the chicken was dredged in as well as the buttermilk/soup mixture. it worked out very well!
* i served steamed green beans on the side - i mixed mine with the gravy & chicken & rice. not bad at all, if i do say so myself
ENJOY!!
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