Recipe - Buttermilk Chicken

4 (up to)
6 Chicken breasts
Three fourths cup Flour
One half teaspoon Salt
One fourth teaspoon Pepper
One half cup Buttermilk
One half Stick butter
1 cup Buttermilk
1 cn Cream of mushroom soup

Dip chicken in One half cup buttermilk. Mix flour, salt and pepper. Dip chicken
in flour mixture. Melt butter in a 13x9inch dish in a 425 degree oven.
Place chicken in dish on the butter. Bake, uncovered, for 30 minutes. Turn
chicken over and bake an additional 15 minutes. Mix 1 cup buttermilk with
the soup. Turn chicken over again; spoon soup mixture over chicken. Bake
for 15 minutes.

FROM CALLIE BRANDON

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.