Buttermilk Baked Chicken

¼ cup butter
 4 boneless, skinless chicken breasts
½ tsp salt
½ tsp pepper
1 ½ cups buttermilk, divided
¾ cup flour
1 (10 ½ oz) can cream of mushroom soup, undiluted
Hot cooked rice

Melt butter in a lightly greased 13 x 9 baking dish in a 425 oven.
Sprinkle chicken with salt and pepper.  Dip chicken in ½ cup buttermilk, and dredge in flour.  Arrange chicken breasts in dish.
Bake at 425 for 10 minutes.  Turn chicken, and bake 10 more minutes.  Stir together remaining 1 cup buttermilk and soup; pour over chicken, and bake 10 more minutes, shielding with aluminum foil to prevent excessvie browning, if necessary.  Serve over rice.  Yield:  4 servings.