Pan Fried Chicken with Country Gravy

Instructions

1. Place the chicken breasts in a gallon sized freezer zip lock back. Pound the chicken out flat with a meat mallet, or the bottom of a glass.
2. Cut each breast in half.
3. Dredge each piece of chicken in the flour and place it on a pan you can fit into your freezer.
4. Place your pan full of floured chicken in the freezer for about 10 minutes. This helps the flour to stick to the chicken.
5. Grab a couple of pie dishes and pour the milk into one and the breadcrumbs into another.
6. Dredge each piece of chicken into the milk and immediately into the bread crumbs and set them on a plate.
7. Grab a deep skillet and heat it up over medium high heat. Add about 3 Tb oil to the pan and allow it to heat through.
8. Add the chicken to the pan (you most likely will only be able to fit about half of the chicken. I like to use two pans at a time to make things go faster. If you only have one deep skillet, you can just cook the chicken in batches in the same pan.) Cook the chicken for about 7 minutes or until the bottoms get nice and golden brown. Turn the chicken over and add just a bit more oil to the side of the hot pan, twisting the pan a bit so the oil can spread around. Cook the chicken on the second side for another 7 minutes.
9. Add half of the broth to the pan, cover the lid and allow it to cook for 5 minutes, or until the chicken is no longer pink in the middle. (Use the other half cup of the broth for the second pan or batch.)
10. Remove the chicken from the pan, onto a plate and cover it with foil.
11. To make the gravy, use the same pan you cooked the chicken in, making sure to leave any drippings that are in the pan. Take a spatula and scrape the bottom of your pan to loosen any remaining parts. Pour in the milk, water and gravy packets and whisk well to combine. Bring it to a boil while you stir. It will thicken up nicely for you, as it heats through and starts to bubble.
12. Remove the gravy from the heat and serve it with the warm chicken.

It's fantastic with these Perfect Mashed Potatoes