Ingredients:

• 1 1/2 lbs. chicken breast, pounded down to 1/2″
• 1 cup flour
• 1 1/2 teaspoons Morton Nature’s Season Seasoning Blend (season salt)
• 1 egg
• 2 tablespoons milk
• butter for cooking chicken
• white bread
• either 2-3 packets to make gravy OR below

Gravy:

• 1/4 cup butter
• 1/3 cup unbleached all-purpose flour
• 2 cups chicken stock 
• salt & pepper
• 2 tablespoons of chicken drippings

Directions:

1. Preheat oven to 170 degrees (or keep warm temperature for your oven). Place a glass plate in the oven.
2. Warm a skillet with 2-3 tablespoons of butter over medium heat.
3. Mix flour and seasoned salt on one plate. Mix egg and milk on a second plate.  Dip chicken in flour (both sides) shake off excess. Then coat in egg mixture (shake off excess). Then dip in flour coating both sides.
4. Gently lay the chicken in the skillet to cook. Repeat with each piece of chicken. Do not over crowd the pan. Cook until brown on each side and remove the chicken to the oven to keep warm.
5. Once all chicken is cooked in the skillet you cooked the chicken in melt butter and then mix flour until a paste forms. Scrap bits of chicken off the bottom of the pan and let the flour cook for about 1-2 minutes while stirring continuously.  Slowly pour in chicken stock and bring to a  slow simmer whisking continually. When mixture has thickened taste, add salt and black pepper to taste.
6. Serve a piece of chicken over a slice of white bread topped with gravy.