Country-fried Chicken With Gravy

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/4 teaspoon fresh ground black pepper
• 3/4 cup buttermilk
• 1 cup finely crushed buttery cracker
• 3 tablespoons peanut oil
• 1 can cream of mushroom soup
• 1 cup milk (more or less)

Recipe

• 1 preheat oven to 350f.
• 2 pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside.
• 3 combine flour and pepper in a shallow dish.
• 4 pour buttermilk into a second dish.
• 5 spread crushed crackers on a plate.
• 6 dredge chicken breasts, one at a time, in seasoned flour.
• 7 dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
• 8 heat oil in a 12-inch skillet over medium-high heat.
• 9 add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through.
• 10 remove to oven safe platter or cookie sheet (i use a baking stone); place in oven to keep warm.
• 11 put remaining cracker crumbs into pan and lightly brown.
• 12 stir mushroom soup into drippings and crumbs.
• 13 combine remaining buttermilk and flour; add to soup mixture.
• 14 add additional milk as needed.
• 15 bring to a boil, stirring; remove from heat.
• 16 serve chicken accompanied by gravy.