Baked Chicken

Baked Chicken

Serving Size : 8

½ stick butter

1 T  butter

4 lg white mushrooms, diced

2 stalks celery, finely diced

¼ c flour

¾ c chicken broth

½ c whole milk

¾ c flour

1 tsp Marjoram

1 tsp onion powder

1 tsp garlic powder

1 tsp pepper, fresh ground

1 1½ tsp poultry seasoning 

8 boneless, skinless chicken breasts

1 1½ c buttermilk, divided

• Preheat oven to 400°.  Melt ½ stick butter in 13x9” casserole dish; set aside. 

• Melt 1 T butter in skillet, sauté mushrooms and celery together on medium. Add ¼ c flour and continue to cook ~1 min. Pour in broth and milk; whisk until smooth. Turn heat to low, stirring occasionally, as you prepare chicken. 

• Mix together flour, Marjoram, onion powder, garlic powder, pepper and poultry seasoning. 

• Dip chicken in ½ c buttermilk and dredge through flour mixture; place in casserole dish.

• Remove mushroom mixture from heat and pour over chicken.

• Bake 30 minutes, turn chicken over and bake 20 more minutes until chicken is done and gravy is bubbly.