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Vicki, I dont know where you originally found this recipe, but it is absolutely wonderful! I don't remember that last time that I tried a chicken recipe that was this easy and this flavorful, moist and delicious! As you said, the gravy truly does make this dish remarkable! I won't let this recipe get far away, trust me on that! I prepared as directed, reducing the temperature to 375 degrees after the first 15 minutes and continued cooking for the remaining 45 minutes at 375. Thank you so much for sharing this recipe with us, Vicki!
You weren't kidding--the gravy is delicious, the chicken was moist and flavorful--followed the directions as written, and what a great recipe-- it couldn't be easier or tastier !! Thanks for posting !! TERESA
Simply delicious! I made this last night with 3 chicken breasts, half the butter and flour and the same amount of buttermilk and soup. I added seasoned salt to the flour mixture and a can of mushrooms to the sauce. I also turned it down to 375 after 15 min. and eventually to 350 since the butter was starting to burn. I served it with mashed potatoes. It tasted like it was much more work than it was. Very, very good.
We thoroughly enjoyed this simple to prepare, very tasty chicken dish. I used butter instead of margarine & I also added 1/2 teaspoon of smoked sweet paprika to give it a bit of a kick. Next time I make this, I will add some additional seasonings to the flour mixture & also some sliced mushrooms during the last 15 or so minutes of cooking.
We did not care for this recipe. Maybe it is just us but it was rather "milky". Thanks for a recipe to try anyway
This is a really good recipe, my husband loved it, my son loved it and it was so easy! I used legs because thats what I had and did everything else the same and it was really delicious, the gravy was served over wide egg noodles and we had sugar snap peas and yum! I will be making this alot, my kids will actually eat this so it is a good one for me! Thanks for the recipe.
I loved the gravy but my chicken was chewy, not so tender. Next time I will cook longer and slower as I think maybe I cooked too high too fast.....But I will make this again! TY
We tried it and it was very good. The only complaint I have is that the flavor was not very bold. It was very moist but the flavor was kind of bland. But I think we will make it again and try cream of chicken instead! Good recipe!
Cooking a creamier-style chicken was a little scary for me, but boy am I glad I decided to do it! This chicken is DELICIOUS! The sauce was absorbed into the chicken breasts and made them super tender. I substituted the cream of mushroom soup for cream of chicken. Also, I found that 425 degrees was a bit too hot. I cooked the chicken for the first 30 minutes on 400 degrees, then 375 degrees for the remainder of the time. I served the chicken breast with yellow rice, but I think next time I'll serve it with mashed potatoes. Definitely a yummy recipe!
I thought this was really good. I added some chopped onions and garlic with the butter under the chicken and several seasonings with the flour and the sauce. The buttermilk really gave it a nice flavor and it was very filling. Thanks for a good recipe!