Buttermilk Chicken

1 1/2 cup buttermilk
3/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter
1 can cream of mushroom soup
3-4 chicken breasts

Preheat oven to 425 degrees.
Dip chicken in buttermilk.  Mix flour, salt, and pepper together.  Roll chicken in the mixture.  Melt butter and put in bottom of 9x13 pan.  Lay chicken in the butter.  Cook for 15 minutes.  Turn chicken over and cook for another 15 minutes.  Take out and pour the remaining buttermilk and cream of mushroom soup over the chicken.  Cook 15 more minutes.
I then take out the chicken and thin the gravy a little (if it needs it) with milk to put over mashed potatoes.