Buttermilk Chicken
I'm not sure how it works, but the buttermilk in this recipe helps to create chicken that is moist and very tender. This is delicious!
1 Picture
Ingredients
- 2 ounces butter (1/4 cup)
- 4 skinless, boneless chicken breasts
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 2 heaped TBS of plain flour
- 2 284ml containers of buttermilk (about 3 cups)
- 1 (285g) tin of Batchelors condensed cream of mushroom soup (Campbells)
- chopped fresh flat leaf parsley to garnish
Details
servings 4
Level of difficulty Average
Cooking time 35mins
Cost Average budget
Preparation
Step 1
Pre-heat the oven to 205*C/425*F. Melt the butter in a 13 by 9 inch shallow baking dish. Set aside.
Step 2
Sprinkle the chicken breasts on both sides with the salt, pepper and garlic powder. Place the flour in a shallow bowl and one container of the buttermilk in another shallow bowl.
Step 3
Dip the breasts, one at a time, first into the buttermilk and then into the flour, shaking off any excess, but coating it well.
Step 4
Lay good side down in the melted butter in the baking dish. Repeat until all four have been coated.
Step 5
Bake in the pre-heated oven for 15 minutes. Remove from the oven and flip over. Return to the oven and bake for 10 minutes longer.
Step 6
While the chicken is baking whisk together the other container of buttermilk and the undiluted mushroom soup.
Step 7
Remove the chicken from the oven and pour the soup mixture over top.
Return to the oven and bake for an additional 10 to 15 minutes, until nicely browned.
Step 8
Remove the chicken pieces to four warmed plates. Stir the soup mixture in the pan and then spoon equally over top of the chicken pieces.
Step 9
Serve immediately with some parsley sprinkled over each.
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