4-6 half chicken breast, skinned
1 1/2 c. buttermilk, divided
3/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 (10 1/2 oz.) can cream of mushroom soup

Preheat oven to 425 degrees. Dip chicken into 1/2 cup buttermilk, then roll chicken in mixture of flour, salt and pepper. Melt butter in a 9"x13" pan. Place chicken into pan, breast side down. Bake 30 minutes, uncovered. Turn chicken and bake 15 minutes more. Turn chicken again and pour mixture of 1 cup buttermilk and mushroom soup over chicken baking 15 minutes more. Serve with rice or potatoes. 4 to 6 servings.