Erin,
There is something so familiar and comforting about this dish. It's a baked chicken dish with gravy and it is absolutely delish. Serve with mashed potatoes and some greens for a perfect Saturday night dish.
Ingredients:
4 to 6 boneless, skinless chicken breasts
1 1/2 cups buttermilk (you can easily make your own buttermilk, just combine 1 cup of milk with 1 tbl spoon lemon juice and let it sit for 10 minutes, or in this case use 1 1/2 milk and 1 1/2 tablespoons lemon juice)
1/4 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup butter
1 1/2 cups buttermilk (you can easily make your own buttermilk, just combine 1 cup of milk with 1 tbl spoon lemon juice and let it sit for 10 minutes, or in this case use 1 1/2 milk and 1 1/2 tablespoons lemon juice)
1/4 cup flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup butter
1 (10 1/2 oz.) can cream of mushroom soup
Directions:
1. Preheat oven to 425 F.
2. Dip chicken in 1/2
cup of the buttermilk, then roll chicken in a mixture of flour, salt and
pepper (and optional cayenne pepper).
3. Melt butter in a 9" x
13" inch pan. (**NOTE: If I am using bone-in chicken, I add a tbsp.
of olive oil for the longer baking time. It helps prevent the butter
from burning and adds a nice extra flavor.)
4. Place the dredged chicken in the pan, meat-side down.
5. Bake uncovered for 30 minutes. Turn the chicken over and bake for 15 minutes more.
6. Combine the remaining 1 cup of buttermilk and the cream of mushroom soup.
7. Pour over chicken and bake for 15 minutes more.
8. Remove the chicken, place on a platter, and garnish with parsley. Serve with pan gravy.
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