Pan Fried Chicken And Country Gravy

• 5 chicken breasts
• 3/4 cup flour with a dash salt
• 1 cup Italian seasoned breadcrumbs
• 1/2 cup milk
• olive oil
• 1 cup chicken broth
• 3 (7/8 ounce) packets country gravy mix
• 2 cups milk
• 1 cup water

1. Pound chicken flat.
2. Cut each breast in half.
3. Dredge chicken in flour and place in the freezer for about 5 minutes.
4. Heat skillet and add about 2 tablespoons of olive oil.
5. Dredge chicken in milk and then flour.
6. Place chicken pieces in hot oil.
7. Cook over medium high heat for about 7 minutes.
8. Turn pieces and cook another 7 minutes.
9. Add broth to the pan, cover and cook for 5 minutes until chicken is done.
10. Remove chicken from pan and cover with tin foil to keep warm.
11. Add the gravy packets, milk and water to the chicken juices.
12. Stir and bring to a boil until gravy thickens.
13. Serve chicken covered with gravy.

chicken breasts, flour, italian seasoned breadcrumbs, milk, olive oil, chicken broth, packets country gravy mix, milk, water

Taken from www.food.com/recipe/pan-fried-chicken-and-country-gravy-474481 (may not work)