Country-Fried Chicken With Gravy

• 4 boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/4 teaspoon fresh ground black pepper
• 3/4 cup buttermilk
• 1 cup finely crushed buttery cracker
• 3 tablespoons peanut oil
• 1 can cream of mushroom soup
• 1 cup milk (more or less)

1. Preheat oven to 350F.
2. Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside.
3. Combine flour and pepper in a shallow dish.
4. Pour buttermilk into a second dish.
5. Spread crushed crackers on a plate.
6. Dredge chicken breasts, one at a time, in seasoned flour.
7. Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
8. Heat oil in a 12-inch skillet over medium-high heat.
9. Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through.
10. Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm.
11. Put remaining cracker crumbs into pan and lightly brown.
12. Stir mushroom soup into drippings and crumbs.
13. Combine remaining buttermilk and flour; add to soup mixture.
14. Add additional milk as needed.
15. Bring to a boil, stirring; remove from heat.
16. Serve chicken accompanied by gravy.

chicken breasts, allpurpose, fresh ground black pepper, buttermilk, buttery cracker, peanut oil, cream of mushroom soup, milk

Taken from www.food.com/recipe/country-fried-chicken-with-gravy-77478 (may not work)