Chicken Fried Chicken With Milk Gravy
- 4 boneless skinless chicken breast halves
- salt and pepper
- 1/2 cup flour
- 1 egg, beaten
- 4 tablespoons oil
- Gravy
- 1/4 cup flour
- 1 cup fat-free evaporated milk
- 2 cups milk (I use 2%)
- 1/2 teaspoon poultry seasoning
- salt and pepper
- Pound breasts a little to flatten.
- Roll breasts in flour, then egg, and back in flour.
- Heat oil in large skillet on med hi.
- Add breasts and cook and turn until golden brown and juices run clear, (about 8 minutes).
- Remove and keep warm.
- To skillet add flour, stir until light brown and bubbly.
- Add a little more oil if needed.
- Mix the milks together.
- Slowly pour half the milk mix into skillet, stirring hard.
- Continue adding milk and stirring until as thin as you like.
- Add salt and pepper.
- Let boil 1 minute.
- Spoon over chicken.
chicken, salt, flour, egg, oil, gravy, flour, milk, milk, poultry seasoning, salt
Taken from www.food.com/recipe/chicken-fried-chicken-with-milk-gravy-22227 (may not work)