Buttermilk Chicken
- 4 to 6 boneless, skinless chicken breasts
- 1 1/2 cups buttermilk
- 3/4 cup flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- 1 small can (10 ounces) cream of chicken soup
Buttermilk Chicken
Featured in the Honolulu Star-Advertiser on November 24, 2010.
Ingredients:
Directions:
- Preheat oven to 375°F.
- Dip chicken into 1/2 cup buttermilk then roll in flour seasoned with salt and pepper.
- Melt butter in 9 x 13 pan.
- Put chicken pieces in pan and bake for 20 minutes.
- Turn chicken over and bake 15 additional minutes.
- Blend remaining cup of buttermilk and soup to pour over chicken.
- Bake 15 minutes more or until chicken is done.
Makes 4 to 6 servings.
Approximate Nutrient Analysis per serving (based on 4 chicken breasts and 4 servings):
480 calories, 19 g fat, 9 g saturated fat, 140 mg cholesterol, greater than 1700 mg sodium, 28 g carbohydrate, 1 g fiber, 5 g sugar, 47 g protein
Approximate Nutrient Analysis per serving ( based on 6 chicken breasts and 6 servings):
390 calories, 14 g fat, 7 g saturated fat, 125 mg cholesterol, greater than 1200 mg sodium, 19 g carbohydrate, 0 g fiber, 3 g sugar, 44 g protein
