- ground pepper
- 1 lb of chicken
- 2 cans of cream of mushroom or cream of chicken soup.
Combine the dry ingredients in a reasonable proportion for dredging.
Salt the chicken.
Dredge the chicken in the flour mixture.
Melt butter in a non-stick skillet.
Brown chicken on both sides.
Add two cans of cream of chicken/mushroom soup. Add one can of water.
Scrape bits off bottom.
Reduce to simmer and cook for 15 minutes.
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