BUTTERMILK CHICKEN

4 chicken breasts

1 ½ c buttermilk

¾ c flour

½ t salt

¼ t pepper

¼ c butter

1 can cream chicken soup

Put butter in 9x13 pan and put in oven while preheating to 425.  
Combine flour, salt, pepper.  
Pound chicken breasts to even thickness, dip in ½ c buttermilk, dredge in flour, place in pan.  
Bake uncovered for 30 min.  Turn and bake another 15 min.  Turn again and pour 1 c buttermilk and can of soup mixed together over chicken.  Bake 15 min. more. 

Good served with potatoes or rice.