8 boneless/skinless chicken breasts
1 1/4 c. buttermilk
Seasoned flour
4 tbsp. butter
1 can cream of chicken soup

Pour 1/4 cup buttermilk in bowl. Dip chicken in buttermilk and then dredge in seasoned flour. Meanwhile melt butter in 9x12 baking dish in a 350 degree oven. Place floured chicken in baking dish and bake for 20 minutes. Turn chicken and bake 15 minutes more.

Mix cream of chicken soup with remaining 1 cup of buttermilk and pour over chicken. Return to oven and continue baking for another 10-15 minutes. Garnish with parsley flakes if desired. (Hint: I like to add another can of cream of chicken soup and another cup of buttermilk to my chicken in order to have enough sauce to serve over mashed potatoes...it's great!)