Buttermilk Baked Chicken

Ingredients

• 1.5 cups baby portobello mushrooms sliced
• 0.3 cup butter 
• 1.5 cups buttermilk divided
• 2.5 pounds chicken breasts bone-in
• 10.8 oz campbell's cream of mushroom soup canned
• 0.8 cup flour all-purpose
• 1.5 teaspoons thyme leaves fresh chopped
• 0.5 teaspoon pepper freshly ground

Equipment

• oven
• whisk
• baking pan
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 42
2. Melt butter in oven in a lightly greased 13- x 9-inch baking dish (about 3 minutes).
3. Meanwhile, dip chicken in 1/2 cup buttermilk; sprinkle with pepper, and dredge in flour.
4. Remove baking dish from oven.
5. Add mushrooms and thyme. Arrange chicken, breast sides down, in baking dish.
6. Bake at 425 for 25 minutes. Turn chicken, and bake 10 minutes.
7. Stir together soup and remaining 1 cup buttermilk.
8. Pour over chicken, and bake 10 minutes or until a meat thermometer inserted into thickest portion registers 165, shielding chicken with aluminum foil to prevent excessive browning, if necessary.
9. Transfer chicken to a serving platter.
10. Whisk soup mixture in baking dish until blended, and drizzle over chicken.