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Colleen's Buttermilk Chicken - Recipe




What to do with a bit of left over buttermilk?
I thought about making a cake but not enough and not enough to whip up any other mouth watering goodies.
So...
I discovered this great recipe online and opted to give it a whirl.
Fast, tasty and a total hit with everyone.
Dh infact said that this one should go in the make again file.
*jaw drops open*

Hope you enjoy it as much as we did.

* Exported from MasterCook *

Colleen's Buttermilk Chicken

Recipe By: Colleen
Serving Size: 4
Categories: Dinners

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless chicken
1 1/2 cups buttermilk -- divided
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1 can Cream of Mushroom Soup 98% FF
1/2 teaspoon Garlic Powder

  • Combine flour, salt and pepper.
  • Dip chicken into 1/2 cup buttermilk.
  • Roll in flour, salt and pepper mixture.
  • Melt butter in a baking pan, put chicken in pan.
  • Bake at 425 uncovered for 30 minutes.
  • Turn an bake 15 more minutes.
  • Turn over again.
  • Combine 1 cup buttermilk and fat free Cream of Mushroom soup over chicken.
  • Heat again for 15 minutes or until soup has been warmed.

Source:
"About.com"
Yield:
"4 "
- - - - - - - - - - - - - - - - - - -

Per Serving: 484 Calories; 16g Fat (31.2% calories from fat); 58g Protein; 23g Carbohydrate; 1g Dietary Fiber; 166mg Cholesterol; 640mg Sodium. Exchanges: 1 Grain(Starch); 7 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat.

Serving Ideas:

  • Side Salad
  • Green Beans
  • Buttermilk Biscuit or Mashed Potatoes

NOTES:

As usual I added in some garlic powder. :)

I would add more black pepper than what is called for in the recipe.

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