Melt butter in a lightly greased 13 x 9 inch or smaller baking dish in a 425 degree oven.

Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour. -- Arrange chicken in baking dish.

Bake at 425 degrees for 20 minutes. turn chicken and bake 10 more minutes. Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken.

4 Servings
Per serving: 413 Calories (kcal); 16g Total Fat; (35% calories from fat); 31g Protein; 31g Carbohydrate; 103mg Cholesterol; 1085mg Sodium
Food Exchanges: 1.5 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2.5 Fat; 1/2 Other Carbohydrates