Alabama Lower Fat Buttermilk Chicken

More sharing options

Share on Twitter

Be the first to
rate this recipe!

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Alabama Lower Fat Buttermilk Chicken calories by ingredient

Introduction

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.
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.

Minutes to Prepare: 10

Minutes to Cook: 45

Number of Servings: 4

Ingredients

4 chicken breasts (I used boneless, skinless chicken breasts--cut into filets)

1 1/2 cups low fat buttermilk, divided

3/4 cup seasoned wheat flour (I used parsley, onion powder, garlic powder, and poultry seasoning

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup butter

1 can fat free cream of mushroom soup

Directions

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.