Name: Chicken Breasts with Buttermilk
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Salted butter, melted - ¼ cup; Buttermilk, divided - 1 ½ cups; All-purpose flour - ¾ cup; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Bone-in chicken breast halves, skinned - 6; Condensed cream of mushroom soup - 1 (10.5 ounce) can

Ingredients for - Chicken Breasts with Buttermilk

1. Salted butter, melted ¼ cup

2. Buttermilk, divided 1 ½ cups

3. All-purpose flour ¾ cup

4. Salt ½ teaspoon

5. Ground black pepper ¼ teaspoon

6. Bone-in chicken breast halves, skinned 6

7. Condensed cream of mushroom soup 1 (10.5 ounce) can

How to cook deliciously - Chicken Breasts with Buttermilk

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.

2 . Stage

Place 1/2 cup buttermilk in a shallow bowl. Combine flour, salt, and pepper in a second shallow bowl. Dip each chicken breast in buttermilk, roll in the flour mixture, then place breast-side down in the prepared pan.

3 . Stage

Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.

4 . Stage

Meanwhile, mix remaining buttermilk with condensed soup.

5 . Stage

Pour buttermilk-soup mixture over chicken and bake until no longer pink at the bone and the juices run clear, about 15 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with the pan gravy.