Tried a new recipe tonight.  We usually vote on new foods.  If I make something new and the majority likes it, it's a keeper.  If the majority doesn't like it, I don't make it again.  (The 5 year old and 20 month old don't get to vote because they don't like anything!)  This was a keeper.

Buttermilk Baked Chicken

1/4 cup butter, melted

4 boneless, skinless chicken breasts

1/2 t. salt

1/2 t. pepper

1 1/2 cups buttermilk, divided

3/4 cup all-purpose flour

1 can cream of mushroom soup

1 T. dried basil

1 T. dried parsley

Hot cooked rice

Pour butter evenly into bottom of a 13 x 9-inch baking dish.  Mix salt and pepper wih flour.  Dip chicken in 1/2 cup buttermilk, and dredge in flour.  Arrange chicken in dish.  Bake at 425 for 20 minutes.  Turn chicken and bake 5 more minutes.  Stir together remaining 1 cup buttermilk, soup, and herbs; pour over chicken and bake 5-10 more minutes.  Cover with aluminum foil to prevent excessive browning, if necessary.  Serve over rice.