This is one of those dishes that just isn't pretty. In fact, I'd say this dish is downright ugly. Come on, we all have them ... ugly favorites that sure taste good!
Well, this is certainly one of those.
And Mark and I love it. It's one of our comfort-food-go-to-recipes ... and it never disappoints. Buttermilk makes the chicken super moist and tender. As most Southern cooks know, buttermilk makes things better!
Since this recipe has a pretty short list of ingredients, makes use of convenience products, and comes together in a single baking pan, it's a very easy throw-together-on-a-weeknight meal. Bake up the chicken for about 45 minutes, serve it over some rice or couscous (I use couscous because it's ... you guessed it ... faster!), and you've got yourself one very tasty ugly-duckling dinner.
While this ugly duckling won't grow up to be a beautiful swan, once you taste the flavor, I don't think you'll mind.
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Buttermilk Baked Chicken
Source: A family friend
4 boneless, skinless chicken breasts
2 T. butter
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. flour
1 1/2 c. buttermilk, divided
1 (10.5 oz.) can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained
1. Heat oven to 425 degrees. Place butter in a lightly greased 9"x13" baking dish; place in the oven until butter is melted.
2. Sprinkle chicken breasts with salt and pepper. Place 1/2 cup of the buttermilk in a shallow bowl. Place flour in another shallow bowl. Dip chicken in the buttermilk, then dredge in the flour.
3. Place dredged chicken in the baking dish. Bake, uncovered, for 25 minutes.
4. Turn chicken pieces over in the baking dish, and bake for 10 minutes more.
5. Meanwhile, stir together the remaining 1 cup buttermilk, cream of mushroom soup, and mushrooms; pour over the chicken and bake for an additional 10 minutes, shielding with aluminum foil if necessary to prevent excessive browning.
6. Serve over rice or couscous.