Ingredients:
4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 teaspoon fresh ground black pepper
3/4 cup buttermilk
1 cup finely crushed buttery crackers
3 tablespoons peanut oil
1 can cream of mushroom soup
1 cup milk ( more or less)
Directions:
Preheat oven to 350F.
Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside.
Combine flour and pepper in a shallow dish.
Pour buttermilk into a second dish.
Spread crushed crackers on a plate.
Dredge chicken breasts, one at a time, in seasoned flour.
Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
Heat oil in a 12-inch skillet over medium-high heat.
Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through.
Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm.
Put remaining cracker crumbs into pan and lightly brown.
Stir mushroom soup into drippings and crumbs.
Combine remaining buttermilk and flour; add to soup mixture.
Add additional milk as needed.
Bring to a boil, stirring; remove from heat.
Serve chicken accompanied by gravy.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.