Buttermilk Baked Chicken ****

BUTTERMILK BAKED CHICKEN
(Niki5959 – OP?)

4 chicken breasts
1 ½ c. buttermilk
¾ c. flour
1 ½ tsp. salt
¼ tsp. pepper
¼ c. butter
1 can cream of mushroom soup

Dip chicken in ½ cup buttermilk and roll in flour seasoned with the salt and pepper. Put butter in 13x9x2 inch baking pan and melt in hot oven (425 degrees). Put chicken in pan and bake 30 minutes. Turn and bake 15 minutes.
Mix remaining buttermilk and the soup and pour around the chicken. Bake 15 minutes longer until tender.
** Amy’s notes: I used 6 bonesless/skinless thighs and cooked 24 minutes, then 12, then another 12 (instead of the 30, 15, 15 sequence)