Melissa serves this with her sautéed carrots, steamed basmati rice, lemon green beans, and sliced tomatoes

Ingredients

• 2 large chicken breasts 

• Salt, Pepper, Garlic Powder, & Onion Powder (to taste)

• 1 cup flour

• 1 cup buttermilk

• 1 Stick butter

  Sauce

• Parsley Flakes 

• Worcestershire Sauce 

• Minced Garlic 

• 1.5 C Buttermilk 

• Salt & Pepper 

• 1 Can Cream of Mushroom Soup 

Directions

1. Preheat oven 425 Degrees. Add 1/2 stick of butter to 9x13 oven safe dish to preheat and place in the oven.

2. Pound chicken so it is all uniform. Cut in half to make four squareish pieces. Season the flour and chicken. Dredge the chicken in buttermilk, then the flour.

3. Place the chicken in hot casserole dish and bake for 20 mins. Take the chicken out, dot with butter, and cook an additional 10 minutes.

4. While the chicken is cooking, mix the ingredients for the sauce. Add the rest of the ingredients and season to taste. Set aside until the chicken is ready.

5. Take chicken out of the oven, cover with sauce and paprika, and cook additional 10 minutes