"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Buttermilk Chicken, by Lindsey Hickey, is from Vivian's Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 chicken breasts 1 1/2 cup buttermilk, divided 3/4 cup flour 1/2 t. salt 1/4 t. pepper 1/4 cup butter 2 cans cream of mushroom soup
Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk, roll in flour mixture. Melt butter (or margarine) in a baking pan, put chicken in pan. Bake at 425° uncovered for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Combine 1 cup buttermilk and cream of mushroom soup and pour over chicken. Bake 15 minutes longer. Serve over white rice.
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