Wednesday, April 18, 2012

What's Cooking? {Baked Buttermilk Chicken}

If you're like me, you're always on the look out for new ideas for relatively simple, inexpensive, nutritious, and delicious family dinners.  Chicken is an obvious choice, as it fits into all four categories, and is usually enjoyed by children and adults alike.  Here is a winning recipe for some satisfying Southern chicken that will have you smacking your lips!  ;)








Baked Buttermilk Chicken


4 to 6 boneless, skinless chicken breasts
2 cups buttermilk (full fat)
1/2 cup flour (whole wheat or white)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1 (10 1/2-ounce) can cream of mushroom soup (or healthier homemade version, such as this one.)




Preheat oven to 425 degrees. Place the butter in a 9"x13" baking dish and let melt while oven preheats.


Put 1 cup of buttermilk in a small bowl.  Mix the flour, salt and pepper in another small bowl. Dip the chicken breasts in the buttermilk; then roll chicken in flour mixture.


Place the chicken pieces in the baking dish on top of the melted butter.  Bake, uncovered, for 30 minutes.


While chicken is baking, mix together 1 cup of buttermilk and cream of mushroom soup. Set aside.


Turn the chicken over and bake for 15 minutes.  Then, pour buttermilk and soup over chicken and bake for 15 minutes more.


Remove chicken from pan and place on a serving platter.  Either pour gravy over top or serve in a gravy boat to pour over individual pieces of chicken.


Serve with white rice or mashed potatoes and vegetables of your choice.


Note:  I double this for my family.




Recipe adapted from Mrs. Wilkes Boardinghouse Cookbook -- a classic book revealing the secret recipes that made Mrs. Wilkes' Boardinghouse a famous and extremely popular eating establishment in Savannah, GA since its beginning in 1943.  Just add a dollop of southern hospitality, if you hope to re-create these mouth-watering recipes!  ;)




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