An Oldie But A Goodie
Long ago, before our boys were born, I never cooked. I can’t remember where or what we used to eat, except occasionally I would make buttermilk chicken. I think we ate at Jason’s Deli the other 6 nights of the week. Buttermilk chicken was the only thing I ever made so you know it must of been simple. This dinner brings back memories every time we have it. Seems like such a long time ago, yet sometimes it feels like it was just yesterday.
I like my chicken breast thin, so I pound the heck out of them. You can skip this step, but it’s fun and it freaks my children out a little. Put 1 1/2 cups of flour and 1/2 teaspoon of both salt and pepper in a bowl. Put 1/2 cup of buttermilk in another bowl. Melt 1/4 cup of butter in a heavily sprayed baking dish. Preheat oven to 425.
Dip chicken into the buttermilk then roll in the flour mixture. Place chicken in baking dish on top of the melted butter.
Bake for 20-30 minutes depending on how thick your chicken is. Turn chicken carefully and bake for another 10-15 minutes. Combine 1 cup of buttermilk with 1 can of cream of mushroom soup and pour over chicken. Bake for another 15 minutes. Serve with your favorite sides. You can’t go wrong with this easy and delicious dinner.