Fried Chicken With Cream Gravy

• 6 medium chicken breast halves, skinned (2 1/4 lb. total)
• 1/4 c. all purpose flour
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/8 to 1/4 tsp. pepper
• 2 Tbsp. cooking oil
• 1/2 c. evaporated skim milk
• 1/2 c. chicken broth

1. Rinse chicken.
2. In plastic bag, combine flour, salt, paprika and pepper.
3. Add a few chicken breasts at a time to bag; shake to coat.
4. Remove chicken from bag.
5. Reserve remaining flour mixture. In 12-inch skillet, heat cooking oil.
6. Add chicken and cook, uncovered over medium heat for 10 to 15 minutes, turning to brown evenly.
7. Reduce heat; cover tightly.
8. Cook 30 minutes.
9. Uncover and cook 10 to 15 minutes more or until chicken is tender and no longer pink.
10. Drain chicken on paper towels.
11. Keep warm.

chicken breast halves, flour, salt, paprika, pepper, cooking oil, milk, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055649 (may not work)