Tangy Buttermilk Chicken
Ingredients:
1 cup all purpose flour, unbleached
½ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
2 cups buttermilk, divided
¼ cup (½ stick) butter, melted
1 package chicken cutlets (4 breasts)
1 can condensed cream of chicken or mushroom soup
Directions:
Serves 4.
Origin of Recipe: Happy cooking from Tina Binger Diamond, who brought this one to Elif’s bridal shower. (She’s also another “new cook” in the making!)
1 cup all purpose flour, unbleached
½ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
2 cups buttermilk, divided
¼ cup (½ stick) butter, melted
1 package chicken cutlets (4 breasts)
1 can condensed cream of chicken or mushroom soup
Directions:
- Preheat oven to 425 degrees. In a shallow dish, combine the fl our, garlic powder, salt, and pepper. Place ½ cup buttermilk in another shallow dish.
- Pour the melted butter over the bottom of a 9” by 13” baking dish. Dip the chicken in the buttermilk then in the flour mixture, coating completely.
- Place in the baking dish and bake for 30 minutes.
- Turn the chicken and bake for 15 more minutes.
- In a medium bowl, combine the remaining 1½ cups buttermilk and the soup. Pour evenly over chicken.
- Bake for 15 minutes or until heated through and no pink remains in the chicken. Th e dish is best if served with rice or noodles.
Serves 4.
Origin of Recipe: Happy cooking from Tina Binger Diamond, who brought this one to Elif’s bridal shower. (She’s also another “new cook” in the making!)