Cowboy Chicken Fried Steaks

• 1 tablespoon reduced-calorie margarine
• 1 teaspoon reduced-calorie margarine
• 6 tablespoons all-purpose flour
• 1 teaspoon chili, seaoning
• 2 tablespoons skim milk
• 4 (4 ounce) lean tenderized minute steaks or (4 ounce) cube steaks
• 1 1/2 cups carnation evaporated skim milk (12oz can)
• 1/2 cup water
• 1 teaspoon dried parsley flakes
• 1/8 teaspoon black pepper

1. In a large skillet sprayed w/ butter flavored cooking spray, melt margarine.
2. Meanwhile, in a shallow dish, combine 3 Tablespoons flour and chili seaoning. Pour skim milk into another shallow dish. Coat steaks first in skim milk, then in flour mixture. Evenly arrange coated steaks in skillet. Brown for 3 to 5 minutes on each side. Remove steaks and keep warm.
3. In a covered jar, Combine evaporated skim milk, water and remaining 3 tablespoons flour. Shake well to blend. Pour milk mixture into same skillet steaks were cooked inches Stir in parsley flakes and black pepper. Cook over medium.
4. heat until gravy thickens, stirring often. For each serving, place 1 steak on a plate and spoon about 1/2 cup gravy over top.

margarine, margarine, allpurpose, chili, milk, lean tenderized minute, carnation, water, parsley flakes, black pepper

Taken from www.food.com/recipe/cowboy-chicken-fried-steaks-337164 (may not work)