My mom has been making this dinner for our family my whole life. She got the recipe from her good friend Bobbie Kearns. The chicken comes out so tender and the creamy tang of the buttermilk sauce compliments the chicken AND the rice and veggies that you choose to serve it with!
2-3 lbs. boneless skinless chicken breasts, cleaned
1 1/2 cups buttermilk
1/2 cup flour
1 1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 tablespoons butter
1 can condensed cream of chicken soup
Preheat oven to 375 degrees. Dip chicken into 1/2 cup buttermilk. Roll in flour seasoned with salt and pepper. Melt butter in 13x9x2″ pan. Put chicken in pan. Bake uncovered for 30 minutes. Turn each chicken breast over and bake for 15 more minutes.
Blend remaining 1 cup buttermilk and soup and pour over the chicken. Bake 15 minutes more, until sauce is bubbly.
Serve with rice, spooning sauce from the bottom of the pan over the chicken.