Yield: 6 Servings
|8 \N||Chicken breasts; boneless, skinless|
|½ cup||Seasoned bread crumbs|
|\N \N||Garlic salt|
|\N \N||Seasoned salt|
|\N \N||Black pepper|
|\N \N||Chicken bouillon|
Mix dry ingredients in a bag. Shake the chicken pieces in the bag; and set aside, covered with paper towels, at least 20 minutes. Discard remaining flour mixture or use for gravy. Fry chicken in hot oil till crispy. Drain the oil, add milk, water and chicken bouillon. Cover and simmer 1 hour.
Remove chicken, but keep it warm. Make gravy. Serve with mashed potatoes and a veggie.
Mickey Forster AWXP96A
Posted to TNT - Prodigy's Recipe Exchange Newsletter by AWXP96A@... ( MICKEY L FORSTER) on 3 Ap, r 1997