Buttermilk Chicken - cooking recipe

Ingredients

4 to 6 skinned chicken breasts
1 1/2 c. buttermilk, divided
3/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. margarine
1 can (10 1/2 oz.) cream of mushroom soup

Preparation

Preheat oven to 425\u00b0.
Dip chicken into 1/2 cup buttermilk. Then roll chicken in mixture of flour, salt and pepper.
Melt margarine in 9 x 13-inch pan and place chicken in pan, breast down.
Bake 30 minutes, uncovered.
Turn chicken and bake 15 minutes more.
Turn chicken once more and pour mixture of mushroom soup and 1 cup buttermilk over chicken.
Bake 15 minutes more. Remove chicken to platter and garnish with parsley.
Serve with gravy left in pan.
Serves 4 to 6.