Chicken Fried Chicken Breasts with Cream Gravy



2 boneless, skinless chicken breasts

1/2 cup flour, seasoned with salt and pepper

1 egg, beaten with 1 tablespoon milk

4 tablespoons oil(could need more, depending on size of skillet-oil should cover the bottom of pan about 1/8 inch deep )


Place each chicken breast between plastic wrap(one at a time) and pound with the flat side of a meat tenderizer, or a rolling pin, to an even thickness. Should be about 1/4-1/2 inch thick. Place on a plate. Place seasoned flour in a shallow bow. Mix egg and milk in another shallow bowl. Season chicken lightly with salt and pepper. Take one piece of chicken and dredge in the flour, shaking excess off. Then it goes into the egg, again shaking off excess. Dredge it again in the flour and lay it on a plate. Repeat with other chicken.


Heat oil in a large skillet over medium heat. When oil sizzles, place chicken pieces in oil and cook until golden and you can see the chicken turning white around the edges, 3-4 minutes. Turn chicken over and continue cooking, another 3 minutes or so. Remove chicken from skillet to another pan. Place in a 200 degree oven to keep warm while you make the gravy.


Remove all but about 1 tablespoon oil from the skillet, but leave in any brown, crispy pieces from the chicken. Add 1 1/2 tablespoon of flour to the oil and stir, letting the flour cook and brown a about 1 minute. Whisk in about 1 cup milk. Keep whisking as it begins to cook and thicken. The longer it cooks the thicker it will become, so you may need tot add more milk. Season with salt and plenty of pepper. I like lots of pepper in cream gravy. This makes about 1 cup of gravy, so you may need to double it if cooking for more than two or three people.

NOTE: If making mashed potatoes, start them first, before you start the chicken, because they will take longer to cook.