Southern Living Buttermilk Chicken
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 287.9
- Total Fat: 10.0 g
- Cholesterol: 80.2 mg
- Sodium: 604.9 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 1.2 g
- Protein: 28.6 g
View full nutritional breakdown of Southern Living Buttermilk Chicken calories by ingredient
Introduction
Southern Living for Todya February 2009 issue, My boyfriend's sister made this without the mushrooms and I thought it was great. We substituted obvious things for lighter versions, like the cream of mushroom and used light buttermilk. Southern Living for Todya February 2009 issue, My boyfriend's sister made this without the mushrooms and I thought it was great. We substituted obvious things for lighter versions, like the cream of mushroom and used light buttermilk.Number of Servings: 6
Ingredients
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Ingredients
1/4 cup butter
4 bone-in chicken breasts (about 2 1/2 pounds)
1 1/2 cups buttermilk, divided
1/2 teaspoon freshly ground pepper
3/4 cup all-purpose flour
1 1/2 cups sliced baby portobello mushrooms
1 1/2 teaspoons chopped fresh thyme
1 (10 3/4-oz.) can CAMPBELL'S Cream of Mushroom Soup
Directions
4-6 servings
Preparation
1. Preheat oven to 425°. Melt butter in oven in a lightly greased 13- x 9-inch baking dish (about 3 minutes).
2. Meanwhile, dip chicken in 1/2 cup buttermilk; sprinkle with pepper, and dredge in flour.
3. Remove baking dish from oven. Add mushrooms and thyme. Arrange chicken, breast sides down, in baking dish.
4. Bake at 425° for 25 minutes. Turn chicken, and bake 10 minutes.
5. Stir together soup and remaining 1 cup buttermilk. Pour over chicken, and bake 10 minutes or until a meat thermometer inserted into thickest portion registers 165°, shielding chicken with aluminum foil to prevent excessive browning, if necessary.
6. Transfer chicken to a serving platter. Whisk soup mixture in baking dish until blended, and drizzle over chicken.
Number of Servings: 6
Recipe submitted by SparkPeople user NANCYGARCIA56.
Preparation
1. Preheat oven to 425°. Melt butter in oven in a lightly greased 13- x 9-inch baking dish (about 3 minutes).
2. Meanwhile, dip chicken in 1/2 cup buttermilk; sprinkle with pepper, and dredge in flour.
3. Remove baking dish from oven. Add mushrooms and thyme. Arrange chicken, breast sides down, in baking dish.
4. Bake at 425° for 25 minutes. Turn chicken, and bake 10 minutes.
5. Stir together soup and remaining 1 cup buttermilk. Pour over chicken, and bake 10 minutes or until a meat thermometer inserted into thickest portion registers 165°, shielding chicken with aluminum foil to prevent excessive browning, if necessary.
6. Transfer chicken to a serving platter. Whisk soup mixture in baking dish until blended, and drizzle over chicken.
Number of Servings: 6
Recipe submitted by SparkPeople user NANCYGARCIA56.
Member Ratings For This Recipe
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