Alabama Lower Fat Buttermilk Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 chicken breasts (I used boneless, skinless chicken breasts--cut into filets)1 1/2 cups low fat buttermilk, divided3/4 cup seasoned wheat flour (I used parsley, onion powder, garlic powder, and poultry seasoning1/2 tsp. salt1/4 tsp. pepper1/4 cup butter1 can fat free cream of mushroom soup
Combine flour, herbs, salt, and pepper. Dip chicken into 1/2 cup
buttermilk. Roll in seasoned flour mixture. Melt butter in a 9X13
baking pan. Put chicken in pan. Bake at 425 uncovered for 10-15
minutes. Turn and bake 5-10 minutes more. Turn chicken over again.
Pour 1 cup buttermilk and cream of chicken soup mixed together over
chicken. Bake 15 minutes more--or until chicken tests done.
****I added 1 T. paprika to the flour mixture for color and 1 T.
of paprika to the buttermilk-soup mixture to get a darker gravy.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MUPPETTHEPUPPET.
buttermilk. Roll in seasoned flour mixture. Melt butter in a 9X13
baking pan. Put chicken in pan. Bake at 425 uncovered for 10-15
minutes. Turn and bake 5-10 minutes more. Turn chicken over again.
Pour 1 cup buttermilk and cream of chicken soup mixed together over
chicken. Bake 15 minutes more--or until chicken tests done.
****I added 1 T. paprika to the flour mixture for color and 1 T.
of paprika to the buttermilk-soup mixture to get a darker gravy.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MUPPETTHEPUPPET.
Nutritional Info Amount Per Serving
- Calories: 490.4
- Total Fat: 16.2 g
- Cholesterol: 173.0 mg
- Sodium: 760.6 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 1.3 g
- Protein: 58.3 g