Ingredients
-
5
-
4
-
-
-
1/2 - 1
-
1 1/2
-
3/4
-
1
-
1
-
1/2
-
1/4
-
-
-
-
Directions
Buttermilk Mushroom Baked Chicken Breasts, This is a creamy mild-tasting chicken dish Serve this with cooked egg noodles or rice This recipe can easily be doubled , Very nice and easy chicken supper! I made as directed and do think next time I may substitute some thighs and/or drumsticks along with the breast for a little more flavor Also, a garnish of freshly snipped parsley will add a touch of color to the finished product I served with egg noodles (will try rice next time) and steamed spinach Thank you again, Kittencal, for sharing all your wonderful recipes with us!, This is a creamy mild-tasting chicken dish Serve this with cooked egg noodles or rice This recipe can easily be doubled
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Steps
|
1
Done
|
Set Oven to 425 Degrees. |
|
2
Done
|
Melt Butter in a Greased 13 X 9-Inch Baking Dish For About 5 Minutes or Until the Butter Is Hot and Melted. |
|
3
Done
|
Season the Breasts With Seasoned Salt, Pepper and Garlic Powder. |
|
4
Done
|
Dip the Chicken Pieces in About 1/2 Cup Buttermilk, Then Dredge in Flour. |
|
5
Done
|
Arrange the Chicken in Baking Dish With Melted Butter Breast-Side Down. |
|
6
Done
|
Bake in a 425 Degree Oven For 25 Minutes; Remove from Oven Turn Chicken Over and Bake For Another 10 Minutes More. |
|
7
Done
|
in a Bowl Stir Together 1 Cup Buttermilk With the Undiluted Soup, Well Drained Mushrooms and Black Pepper to Taste. |
|
8
Done
|
After 10 Minutes of Baking, Pour the Sauce Over the Chicken, Then Sprinkle With Parmesan Cheese. |
|
9
Done
|
Return to Oven and Bake For Another 10-15 Minutes or Until the Chicken Is Done and the Sauce Is Heated Through and Bubbly. |
