Instructions: * Note: Four skinned and boned chicken breast halves may be substituted. Bake chicken at 425 degrees for 15 minutes. Turn, and bake for 10 minutes.

Melt butter in a lightly greased 13- by 9-inch baking dish in a 425 degrees oven.

Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken, breast-side down, in baking dish.

Bake at 425 degrees for 25 minutes. Turn chicken, and bake 10 more minutes.

Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary.

Drizzle gravy over chicken and Whipped Celery Potatoes. Garnish, if desired.

This recipe yields 4 servings.

Comments: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.