It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Buttermilk Baked Chicken With Mushroom Cream Sauce
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- #81154
Buttermilk adds both flavor and moisture to chicken. Adding it to the mushroom cream sauce is a bonus for flavor.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/4 cup butter
4 bone-in chicken breast halves
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 teaspoon Creole seasoning
1 1/2 cup buttermilk, divided
3/4 cup all-purpose flour
1 can (10.75 ounce size) cream of mushroom soup
directions
Preheat the oven to 425 degrees F. Grease a 9x13 baking dish.
Add the butter to the baking dish and place in the oven to melt.
Meanwhile, place 1/2 cup of the buttermilk in a shallow dish. Place the flour, garlic salt, pepper, and Creole seasoning in another shallow dish and mix well.
Dip the chicken into the buttermilk mixture and coat thoroughly. Let any excess buttermilk drip off. Next, dredge the chicken in the seasoned flour mixture, shaking off any excess.
Place the chicken in the baking dish, meaty-side down. Place in the oven and bake at 425 degrees F for 25 minutes. Turn the chicken over and bake for 10 more minutes.
Combine the remaining buttermilk and cream of mushroom soup in a bowl. Mix well. Pour over the chicken. Return the chicken to the oven and bake for 10 more minutes or until the chicken is cooked through.
Serve the chicken immediately, drizzled with the buttermilk-mushroom sauce.
nutrition data
Nutritional data has not been calculated yet.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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