Buttermilk Chicken

From: Chef #512452

On Sep 14, 2008

Cooking a creamier-style chicken was a little scary for me, but boy am I glad I decided to do it! This chicken is DELICIOUS! The sauce was absorbed into the chicken breasts and made them super tender. I substituted the cream of mushroom soup for cream of chicken. Also, I found that 425 degrees was a bit too hot. I cooked the chicken for the first 30 minutes on 400 degrees, then 375 degrees for the remainder of the time. I served the chicken breast with yellow rice, but I think next time I'll serve it with mashed potatoes. Definitely a yummy recipe!

From: Ty's Kitchen

On Mar 17, 2008

I have made this numerous of times, both for company and for just us. We all love it! I usually swap the cream of mushroom with cream of chicken.

From: Bev

On Mar 14, 2003

Vicki, I dont know where you originally found this recipe, but it is absolutely wonderful! I don't remember that last time that I tried a chicken recipe that was this easy and this flavorful, moist and delicious! As you said, the gravy truly does make this dish remarkable! I won't let this recipe get far away, trust me on that! I prepared as directed, reducing the temperature to 375 degrees after the first 15 minutes and continued cooking for the remaining 45 minutes at 375. Thank you so much for sharing this recipe with us, Vicki!

From: surus

On May 14, 2003

Simply delicious! I made this last night with 3 chicken breasts, half the butter and flour and the same amount of buttermilk and soup. I added seasoned salt to the flour mixture and a can of mushrooms to the sauce. I also turned it down to 375 after 15 min. and eventually to 350 since the butter was starting to burn. I served it with mashed potatoes. It tasted like it was much more work than it was. Very, very good.