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Buttermilk Chicken

    4 - 6 chicken breasts
    1 1/2 cups buttermilk
    1 cup flour
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1/4 cup margarine
    1 can cream of mushroom soup

Preheat oven to 425F. Melt margarine in a 9x13 inch casserole dish
or baking pan. Mix flour, salt, pepper. Dip chicken in 1/2 cup of
buttermilk. Dredge chicken in flour mixture. Place chicken in melted
margarine. Bake for 30 minutes, uncovered. Turn chicken and bake for
15 minutes. Mix soup and remaining cup of buttermilk. Pour mixture
over chicken. Bake another 15 minutes, until bubbly.

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