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.