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Categories:Viewed: 42 - Published at: 4 years ago
Ingredients
- 6 chicken breast halves mediums, skinned, 2- 1/4 pounds total
- 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 2 tablespoons cooking oil
- 1/2 cup evaporated skim milk
- 1/2 cup chicken broth
Method
- In a plastic bag combine flour, salt, paprika, and pepper. Add two chicken breasts at a time to the bag; shake to coat. Remove chicken from bag, shaking off any excess coating in the bag. Reserve remaining flour mixture.
- In a 12-inch skillet heat cooking oil. Add chicken and cook, uncovered, over medium heat for 10 to 15 minutes, turning to brown evenly.
- Reduce heat; cover tightly. Cook 30 minutes. Uncover and cook 10 to 15 minutes more or until chicken is tender and no longer pink. Drain chicken on paper towels. Keep warm.
- Pour fat from skillet and discard.
- For gravy, in a small bowl slowly stir milk into reserved flour mixture. Stir in chicken broth. Add mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve gravy over chicken. Makes 6 servings.
