Our Recipes
Chicken/Fish | Here
is an incredibly easy and versatile recipe, which I am thinking could
be spread pretty far if you cut up the chicken and add veggies in it.
You could also put it over (or with) rice, etc. Dunno how "healthful"
it is, but it sure is good! I just had this for the first time this
past week. I am going to try this in the crockpot soon, because I
honestly think it would taste just as great and be even easier. Plus I
am going to add carrots and broccoli to mine, but you could add
anything from pecans to peas and I think it would be delicious. I had
it served with salad and that went well with it. Whatever you do, don't
use low fat or low salt soup. Butter or margarine work equally well.
The canonical baking time is one hour in three stages, but if the
chicken is thoroughly thawed and not too thick, you can nick a few
minutes in each stage. Always cut a piece of chicken at the thickest
part and make sure the juice runs clear and the meat is white, not
pink.
4 Tbl butter or margarine
3/4 Cup flour
2 Tsp salt
1 Pint buttermilk
1 Can cream of chicken soup
4 -6 boneless skinless chicken breasts
Oven temp: 350
Melt the butter in a 13" x 9" baking pan
Meanwhile, put one cup of buttermilk in a bowl, and mix the flour and
salt together in another or on a paper plate is what I prefer, OR, the
very easiest is to put the flour and salt into a gallon ziplock bag.
Dip each piece of chicken first in the buttermilk, then in the flour
mixture, and place them in the baking dish. (Now, if you want to, you
can marinate the chicken in buttermilk in a different ziplock bag for
two to 24 hours ahead of cooking and I hear this really makes a NICE
difference, although just dipping and coating is good nuff)
Once all of the pieces are coated, bake for half hour. Meanwhile, mix
the buttermilk and the flour mixture together, if any is left. (If not,
make some left! :lol)
In a bowl, whisk the remaining cup of buttermilk and the cream of chicken soup together, and refrigerate it.
When half hour is up, turn each piece of chicken over and drizzle with
the remaining flour/buttermilk mixture. Put it back in the over for 15
minutes
(If you're making rice to go with this, start it as soon as you put the
chicken in the oven)
When the time is up, cover the chicken pieces with the soup mixture, and bake for 15 more minutes.
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