Fried Chicken With Cream Gravy
|Chicken breast halves||6 Medium, skinned|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
Rinse chicken pieces; pat dry with paper towels.
In a plastic bag combine flour, salt, paprika, and pepper.
Add a few 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 till chicken is tender and no longer pink.
Drain chicken on paper towels.
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 till thickened and bubbly.
Cook and stir 1 to 2 minutes more.