Buttermilk Baked Chicken

Ingredients:

• 1/4 cup butter or margarine
• 4 bone-in chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups buttermilk, divided
• 3/4 cup all-purpose flour
• 1 (10.75oz) can cream of mushroom soup, undiluted
• fresh parsley, chopped, for garnish

Instructions:

Melt the butter in a lightly greased 13x9-inch baking dish in a 425° oven. Sprinkle the chicken with salt and pepper. Dip the chicken in 1/2 cup buttermilk, and dredge in flour. Arrange the chicken, breast side down, in a baking dish. Bake at 425° for 25 minutes. Turn the chicken and bake 10 more minutes. Stir together the remaining 1 cup buttermilk and cream of mushroom soup, then pour over the chicken and bake for 10 more minutes, shielding the chicken with aluminum foil to prevent excessive browning. Drizzle gravy over the chicken. Garnish with parsley if desired.