Tuesday, April 5, 2011

Creamy Baked Chicken

Chicken is one of my favorite foods. You could eat it every day of the week and it could taste totally different each time. I have been putting off going to the grocery store for a few days now. The thought of dragging two kids with me to go shopping is essentially terrifying. I actually *love* going to the grocery store, but when I have to take the kids I end up rushing, forgetting things and getting frustrated. I had to get creative to make dinner tonight out of what I had left in the house. I had some split chicken breasts in the freezer that ended up coming in handy!

Creamy Baked Chicken

  • 4 split chicken breasts, skin removed
  • 2 cups buttermilk (or you can make your own with 2 tablespoons lemon juice + milk to come up to the 2 cup mark in a measuring cup. Let it sit for 5 minutes before using.)
  • 1 can cream of mushroom soup
  • 2 teaspoons old bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon thyme
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • flour
  • 3 tablespoons butter
Preheat oven to 425 degrees.

Place the butter in a 9x13 dish and melt it in the oven, watch it carefully so it doesn't burn.

Remove the skin from the chicken and set aside.

Mix all of the spices together in a small bowl and stir to combine.

You will use 1 cup of the buttermilk now and the other cup later. Place 1 cup of buttermilk in a shallow dish and dip each piece of chicken in the milk. After you remove them from the buttermilk, season each side of the chicken with the spice mixture.

Fill another dish with some flour (maybe 1 1/2 cups or so). After all of the chicken has been dipped in the buttermilk and spice mixture, dredge the chicken in some flour.

Remove the 9x13 pan with the melted butter from the oven and place the chicken in the pan breast side down. Cook uncovered for 25 minutes @ 425 degrees.

Once the chicken has cooked for 25 minutes, turn the chicken over and cook for an additional 10 minutes on the other side.

Now take the other cup of buttermilk and mix it with the cream of mushroom soup. When the chicken is done cooking on the second side, pour the gravy mixture over the chicken. Cover with aluminum foil and cook for 10 more minutes.

This chicken came out SOOOOO good! Full of flavor, moist and the "gravy" was delish! I served it up over some rice. It took a total of 45 minutes to cook, but was very little effort on my part. A fantastic family meal.


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