Online Clearance Shopping, Free Shipping, Online Sales and Coupons at

Go Back   MyBargainBuddy Forums > Recipe Swap
FAQ Members List Calendar Search Today's Posts Mark Forums Read

Thread Tools Display Modes
Old 04-27-2010, 07:26 AM
curious74432 curious74432 is offline
Big Buddy
Join Date: Feb 2007
Location: Homosassa, Florida
Posts: 687
curious74432 is on a distinguished road
Default Buttermilk Baked Chicken

Buttermilk Baked Chicken

Yield: Makes 4 to 6 servings

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
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.
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump