Buttermilk Baked Chicken

Hi, there!  I’m back!!  It has been a crazy few weeks in our household, but for now, I think that things are getting back to normal.  Well, sort of normal. . .a summer time normal.  At least until Ben moves to the Citadel!

We got Barbi moved into her cute little apartment in Savannah last weekend.  She begins her new job on Monday!  I should have taken a picture of her new kitchen, but totally forgot!  Here is what the front of it looks like:

So now that she’s settling in, I decided I had better get my act together and get a new post written!  Tonight’s dinner was chicken (and mashed potatoes requested by the hubby).  Finding new chicken recipes is getting to be a challenge, but I did find this one in my 2007 Best of Country Cooking book.  Hope you enjoy it as much as my guys did.

1/2 c. butter, melted

2-2/3 c. buttermilk, divided

1-1/2 c. flour

1 tsp. garlic salt

1 tsp. pepper

1 tsp. Creole seasoning*

8 chicken breast halves

1 can cream of mushroom soup

Pour the butter into two 13×9 pans.  Pour 2 cups buttermilk into a shallow bowl.  In another bowl, combine the flour, garlic salt, pepper, and seasoning. Dip the chicken into the buttermilk, then coat with the flour mixture. Place coated chicken in pans.

Bake, uncovered at 425 degrees for 30 minutes. Turn over and bake 10-15 minutes longer or until tender and juices run clear. In a small sauce pan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes.  Serve over chicken.

*I didn’t have any Creole seasoning in my cupboard, so I used 1 tsp. of original Mrs. Dash instead.

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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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