4-6 skinned chicken breasts
3 c. buttermilk
2 whole onions
8 oz. fresh mushrooms
3/4 c. flour
1/4 tsp. garlic salt
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. butter
2 cans cream of mushroom soup

Preheat oven to 425 degrees. Mix flour, garlic salt, salt and pepper in a plastic bag. Melt the butter in a 9"x13" pan. Flour the chicken and place breast side down in the pan and cook uncovered for 15 minutes. Add the sliced onions and mushrooms and turn the chicken and cook for another 15 minutes. Mix the mushroom soup and buttermilk together and add to the chicken and cook for 30 more minutes. Serve with rice or mashed potatoes.