Recipe Box

Fadely's Finger Lickin' Fixin's

                     By: Linda Fadely

                Floyds' Market
                        Sedan, Kansas

Chicken:
1-2 1/2 to 3 lb. cut up chicken, or 5 to 6 boneless chicken breasts
1 cup flour                        1 1/2 tsp. salt
1/4 tsp. pepper                  1/3 cup butter

Gravy:
1-10 1/2 oz. can Cream of Chicken Soup*
3/4 cup evaporated milk--use the remainder of the can from above
1/4 cup water

Wash the chicken breasts thoroughly and cut up chicken into serving pieces and rinse thoroughly.
Drain.  Combine flour, salt and pepper.  Dip chicken in 1/2 evaporated milk and roll in the flour mixture.

Melt the butter in a 9"x13" baking pan.  Place the chicken in the pan skin side down.
Bake at 425 degrees for 30 minutes.  Turn the chicken.
In a separate bowl, combine the 3/4 cup evaporated milk, the cream of chicken soup and the water.
Pour over the chicken and bake an additional 30 minutes.

*Use the low-fat Cream of Chicken Soup for reduced caloric intake.

HELPFUL HINT:  When using flour for breading, it is not necessary to sift it.

HELPFUL HINT:  When measuring dry ingredients, measure over a piece of wax paper rather than a mixing bowl.
If spills occur nothing is ruined; the excess and be returned to the original container and there will be little or no mess
on the counter top.