BUTTERMILK BAKED CHICKEN WITH CREAM OF MUSHROOMS SOUP ENJOY DAN:

BUTTERMILK BAKED CHICKEN WITH CREAM OF MUSHROOM SOUP

                                                                                             By CHEF DAN:

Severs 4

INGREDIENTS
1-cup buttermilk, divided

 4 boneless, skinless, chicken breasts halves

8 crimini mushrooms, sliced

1 cup Panko

1-1/2-cups cornmeal

1/2-cup Parmesan cheese

 2 garlic loves, smashed

1/4-teaspoon Herb de Provence

1/4-teaspoon cayenne pepper

2 teaspoons EACH onion powder, and smoked paprika

1-1/2- teaspoons fresh thyme

1 (10-3/4 Oz) can cream of mushrooms soup

Sea salt and freshly ground black pepper to taste

DIRECTIONS:   (PRE-HEAT OVEN TO 425 DEGREES)

1.   Pound chicken heavy fry-pan to flatten breasts.

2.   Add 1/2-cup buttermilk and cayenne pepper to a zip-lock bag.

3.   Add chicken, garlic and Herbs de Provence.

4.   Marinate for 1 hour or overnight, in the refrigerator.

5.   In a shallow dish whisk together Panko, cornmeal, Parmesan cheese, onion powder, and smoked paprika.

6.   Season with salt and pepper to taste

7.   Remove chicken from buttermilk mixture.

8.   Dip buttermilk chicken into Panko mixture pressing gently into the crumbs to coat

9.   Place on prepared baking dish, add mushrooms and thyme.

10.                Arrange chicken breast in the baking dish.

11.                Bake for 20 minutes, turn and bake 10 minutes longer.

12.                Stir together remain buttermilk and cream of mushroom soup.

13.                Pour over chicken and bake 10 minutes longer.

14.                Internal temperature should register 165.

ENJOY DAN                      BON-APPETITE!!