"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Buttermilk Chicken Recipe

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This recipe for Buttermilk Chicken, by , is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindsey Hickey
Added: Saturday, July 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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