4-6 chicken breasts, 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 420 degrees. Dip chicken into 1/2 cup buttermilk. Then roll chicken in mixture of flour, salt and pepper. Melt butter in 9x13 inch pan.

Place chicken in pan, breast side down. Bake 30 minutes uncovered. Turn chicken and bake for 15 minutes more. Turn chicken again and pour mixture of 1 cup buttermilk and mushroom soup over chicken, baking 15 minutes more. Remove chicken to platter and garnish with parsley. Serve with pan gravy. Serves 4-6.