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Buttermilk Chicken

4 chicken breasts
1-1/2 cup buttermilk, divided
3/4 cup flour
1/2 t. salt
1/4 t. pepper
1/4 cup butter
1 can cream of chicken or celery soup

Combine flour, salt and pepper. Dip chicken into 1/2 cup buttermilk. Roll in flour, salt and pepper mixture. Melt butter (or margarine) in a baking pan. Place chicken in pan. Bake at 425 uncovered for 30 minutes. Turn and bake 15 minutes more. Turn breasts again. Pour 1 cup buttermilk and soup mixed together over chicken. Bake 15 minutes more.