Ingredients:
5 tablespoons butter
4 bone-in chicken breasts ( skin on or removed)
seasoning salt ( or use white salt)
black pepper
1/2-1 teaspoon garlic powder
1 1/2 cups buttermilk, divided
3/4 cup flour
1 (10 ounce) cans cream of mushroom soup, undiluted
1 (10 ounce) cans sliced mushrooms, well drained ( squeese out excess moisture with hands)
1/2 teaspoon black pepper ( can use more)
1/4 cup grated parmesan cheese ( or to taste)
Directions:
Set oven to 425 degrees.
Melt butter in a greased 13 x 9-inch baking dish for about 5 minutes or until the butter is hot and melted.
Season the breasts with seasoned salt, pepper and garlic powder.
Dip the chicken pieces in about 1/2 cup buttermilk, then dredge in flour.
Arrange the chicken in baking dish with melted butter breast-side down.
Bake in a 425 degree oven for 25 minutes; remove from oven turn chicken over and bake for another 10 minutes more.
In a bowl stir together 1 cup buttermilk with the undiluted soup, well drained mushrooms and black pepper to taste.
After 10 minutes of baking, pour the sauce over the chicken, then sprinkle with Parmesan cheese.
Return to oven and bake for another 10-15 minutes or until the chicken is done and the sauce is heated through and bubbly.
Servings: 2-4
Time preparation: 30 min.
Time total: 70 min.