boneless, skinless chicken breasts
1 cup buttermilk
flour
1 can cream mushroom soup
1 stick butter
Marinate chicken breasts in buttermilk for 1 hour (reserve buttermilk)
Preheat dutch oven.
Dredge chicken breasts in flour and brown both sides in Dutch oven, cover and cook at 350 degrees for 45 minutes.
Combine buttermilk and cream of mushroom soup.
Pour over chicken and bake 15 minutes longer.
~~~Come on in for a little taste of Southern Hospitality~~~
~~~love my little black apron ~~~
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