Buttermilk Chicken

8                      Chicken breasts, boneless and skinless

1 Tbl                Garlic, minced

1 cup               Buttermilk

1 tsp                Salt

2 tsp                Hot Sauce

1 Tbl                Worcestershire

2 Tbl                Poultry Seasoning

1 tsp                Black pepper

1 cup               Flour

2 Tbl                Bacon grease (or canola oil)

2 cups              Mushroom Béchamel Sauce

1 /2 cup           Sour cream

1 /2 cup           Green onion, chopped

Preheat oven to 350.

In a mixing bowl, combine garlic, buttermilk, salt, hot sauce and Worcestershire. Mix well and pour over the chicken. Allow to marinate for 1-2 hours. After marinating, remove the chicken and reserve the buttermilk marinade. Add the Poultry Seasoning and pepper to the flour. Place the bacon grease in a large skillet over medium-high heat. Lightly flour chicken and brown on both sides in skillet.

Place chicken into a three-quart Pyrex baking dish. Combine marinade, Mushroom Béchamel Sauce, green onions and sour cream. Spread mixture evenly over chicken. Bake uncovered 25 minutes.

Yield: eight servings