Ingredients:
1/4 cup butter or 1/4 cup margarine
4 chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 dash garlic powder
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4 ounce) cans cream of mushroom soup
Directions:
Melt butter in a 13×9 inch baking dish in a 425 oven.
Sprinkle chicken with salt, pepper, and garlic powder.
Dip chicken in 1/2 cup buttermilk and dredge in flour.
Arrange chicken in baking dish.
Bake at 425 for 25 minutes.
Turn chicken and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken and cover with foil to prevent excessive browning.
Drizzle gravy over chicken.
Bake another ten minutes.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.