Buttermilk Chicken

For some reason, I tend to reserve this recipe for special occasions, but there's really no reason to do that. It's easy and extremely tasty!

4 boneless, skinless, chicken breasts
1 1/2 cups buttermilk, divided
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground red pepper (gives it a little heat, but not too much)
1/2 tsp. garlic powder
1/4 cup butter
1/2 large onion, chopped
1 cup sliced mushrooms
1 can cream of mushroom soup

1. Place chicken and 1/2 cup buttermilk in a ziploc bag. Squoosh it around and then let sit 15 minutes.
2. Preheat the oven to 425 degrees. Melt the butter in a 13x9x2 pan.
3. In a pie plate or large, shallow bowl, mix the flour, salt, pepper, red pepper, and garlic powder. Squoosh the chicken in the bag one more time, then dredge the chicken in the flour mixture and place in the pan with the melted butter.
4. Bake the chicken for 20 minutes. Turn and bake for 20 more.
5. Mix the remaining cup of buttermilk with the onions, mushrooms, and mushroom soup. Pour over the chicken and bake 15 minutes longer. Serve with the extra sauce from the pan spooned over the top.

This makes the best tender, falling apart chicken. The buttermilk is a great tenderizer. You could use bone-in chicken, too, but you'll want to cook it longer at a lower temperature (probably 375 or so). Hubby doesn't like bones, so I always use the boneless skinless stuff.