4 chicken breasts (I use boneless skinless)
1 can evaporated milk (any size)
1 cup flour
1 1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter
1 can Cream of Chicken soup
1/4 cup water
Preheat oven to 425
Directions First, pour a little of the evaporated milk in a small dish…just enough to dip your chicken in.
After you dip each piece of chicken in the milk, roll it in the flour seasoned with salt and pepper.
Melt butter in 13×9 pan and cook the chicken in the melted butter for 30 minutes at 425.
Mix water, can of soup, and what’s left in your can of evaporated milk together.
For The Full Recipe & List Of Ingredients Please Go To Next Page (>)…