| Butter-Baked Chicken And Gravy |
| Have ready: | 4 chicken breast halves or 1 cut up chicken |
| 1 small can evaporated milk | |
| 1 cup flour | |
| 1 1/2 t. salt | |
| 1/8 t. pepper | |
| 1/4 cup butter or oleo | |
| 1 can cream of chicken soup | |
| 1/4 cup milk | |
| 1/4 cup water |
|
Preheat oven to 425. Dip chicken in evaporated milk. Mix flour, salt and pepper. Roll chicken
in flour mixture. Melt butter in 13 X 9 inch pan in oven. Place chicken in pan, skin side
down. Bake uncovered for 30 minutes; turn chicken. Mix soup, milk and water, pour around
chicken. Bake 30 minutes or until chicken is tender when pierced with a fork.
Remove chicken, stir gravy well. Serves 4.
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