*Ingredients:
°4 chicken breasts (I use boneless skin)
°1 can of evaporated milk (12 ounces)
°1 cup flour
°1 1/2 teaspoon salt
°1/8 teaspoon pepper
°1/4 cup butter
°1 box of cream of chicken soup
°1/4 cup water
Preheat the oven to 425 degrees
*Methods
First, pour a little evaporated milk into a small dish ... just enough to dip the chicken. After each piece of chicken has been dipped in milk, dip it in flour seasoned with salt and pepper. Melt butter in a 13 x 9 skillet and cook chicken in melted butter for 30 minutes at 425.
Mix the water, the can of soup, and the rest of the can of evaporated milk together. Flip the chicken over after 30 minutes of baking and pour the soup mixture over it. Bake for another 30 minutes until golden brown.
Enjoy !
