Saucy Skillet Chicken

• 14 cup all-purpose flour
• 4 boneless skinless chicken breasts, pounded to an even thickness
• 1 tablespoon vegetable oil
• 2 ounces prosciutto, chopped (optional)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (370 ml) can Carnation Evaporated Milk (regular, 2% or fat-free)
• 12 cup parmesan cheese, grated
• salt and pepper

1. CHICKEN: Pour flour in a shallow dish.
2. Coat chicken in flour, shakng off excess flour.
3. Heat oil in a large non-stick skillet.
4. Cook chicken 3-4 minutes per side or until cooked through.
5. Reserve on clean plate.
6. SAUCE: Add prosciutto to skillet and cook until crisp, about 2 minutes.
7. Drain off any fat.
8. Add butter and flour and cook stirring often for about 3 minutes.
9. Add evaporated milk and bring to a boil.
10. Cook until thickened, about 3 -5 minutes.
11. Stir in Parmesan cheese.
12. Taste and adjust with salt and pepper.
13. Return chicken to pan and turn to coat with sauce.
14. Serve immediately.
15. TIPS: Serve over rice with your favorite veggies.

flour, chicken breasts, vegetable oil, butter, flour, carnation, parmesan cheese, salt

Taken from www.food.com/recipe/saucy-skillet-chicken-390460 (may not work)