1 (2 1/2 to 3 lb.) chicken (boneless, skinless breast is best)
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup (1/2 stick) butter
1 (10 oz) can condensed cream of chicken soup

Dip chicken in 1/2 cup buttermilk. Then roll in flour seasoned with salt and pepper.

Melt butter in 13x9x2-inch pan. Put chicken in pan and bake, uncovered at 375°F for 30 minutes. Turn and bake 15 minutes more.

Blend remaining cup buttermilk and cream of chicken soup; pour around chicken. Bake 15 minutes.

Excellent served with rice as a side dish.