Ingredients
4chicken breasts,boneless skinless
1canevaporated milk
½cupflour
1½tspsalt
⅛tsppepper
½cupbutter
1cancream of chicken soup
¼cupwater
Preparation
Dip each chicken piece in a bowl filled with about ⅛ of the evaporated milk. Coat well and then roll it in the flour seasoned with salt and pepper.
Melt the butter in a 9×13-inch pan, then cook the chicken in the melted butter for 1 hour at 350 degrees F.
Mix together the water, can of soup, and the rest of the evaporated milk.
Turn the chicken and pour the soup mixture on top. Bake for 30 more minutes until golden brown.
Serve and enjoy!
