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Old 04-27-2010, 07:26 AM
curious74432 curious74432 is offline
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Default Buttermilk Baked Chicken

Buttermilk Baked Chicken

Yield: Makes 4 to 6 servings


Ingredients
1/4 cup butter
4 bone-in chicken breasts (about 2 1/2 pounds)
1 1/2 cups buttermilk, divided
1/2 teaspoon freshly ground pepper
3/4 cup all-purpose flour
1 1/2 cups sliced baby portobello mushrooms
1 1/2 teaspoons chopped fresh thyme
1 (10 3/4-oz.) can CAMPBELL'S Cream of Mushroom Soup
Preparation
1. Preheat oven to 425°. Melt butter in oven in a lightly greased 13- x 9-inch baking dish (about 3 minutes).

2. Meanwhile, dip chicken in 1/2 cup buttermilk; sprinkle with pepper, and dredge in flour.

3. Remove baking dish from oven. Add mushrooms and thyme. Arrange chicken, breast sides down, in baking dish.

4. Bake at 425° for 25 minutes. Turn chicken, and bake 10 minutes.

5. Stir together soup and remaining 1 cup buttermilk. Pour over chicken, and bake 10 minutes or until a meat thermometer inserted into thickest portion registers 165°, shielding chicken with aluminum foil to prevent excessive browning, if necessary.

6. Transfer chicken to a serving platter. Whisk soup mixture in baking dish until blended, and drizzle over chicken.
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