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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Buttermilk Baked Chicken (Southern Living 2001) Recipe

4.6 stars - based on 4 votes
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This recipe for Buttermilk Baked Chicken (Southern Living 2001) is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup butter
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups buttermilk, divided
3/4 cup all purpose flour
1 (10-3/4 oz.) can cream of mushroom soup, undiluted
chopped fresh parley for garnish (optional)
Directions:
Directions:
Melt butter in 13 x 9 x 2 baking dish in 425º oven. Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk and dredge in flour. Arrange chicken, breast side down, in baking dish. Bake at 425º for 25 minutes. Turn chicken and bake 10 more minutes.

Stir together remaining 1 cup of buttermilk and mushroom soup. Pour mixture over chicken and bake 10 more minutes. (If chicken starts to brown brown excessively, cover with aluminum foil.) Garnish with parsley. When serving, drizzle gravy over chicken and whipped celery potatoes. Apricot glazed carrots are a good accompaniment.

Whipped Celery Potatoes:
Boil 1-3/4 pound Yukon gold or red potatoes (peeled and cubed) in salted water. Saute 3 diced celery ribs and 1/2 diced small onion in butter for 3 to 4 minutes until tender. Drain potatoes and add celery / onion mixture. Whip with additional butter, milk, salt and pepper.

Apricot Glazed Carrots:
Cook 1 pound baby carrots in salted water. Drain carrots and return to pan. Over low heat, add 3 tablespoons butter, 1/3 cup apricot preserves, 1/4 teaspoon nutmeg, 1 teaspoon grated orange rind,and 2 tablespoons orange juice. Salt to taste.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min prep / 45 min baking
Personal Notes:
Personal Notes:
You won't believe this chicken recipe -- tastes like you've slaved over a hot cast iron skillet and it makes tons of delicious gravy. Comfort food at its best. Don't miss this detail -- when you first put the chicken in the oven, make sure you place it breast side down. Serve with whipped celery potatoes and apricot glazed carrots. Serves 4 hungry people.

 

 

 

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