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PAN-FRIED CHICKEN AND CREAM GRAVY 1/4 c. all-purpose flour 1 (2 1/2 to 3 lb.) fryer, cut up 1/2 c. salad oil salt and pepper Gravy: 1/4 c. flour 2 1/2 c. milk salt and pepper Put flour on a piece of wax paper and coat chicken on both sides. In a 12 inch skillet over medium heat brown chicken on all sides in hot oil, turning the chicken often. Sprinkle with salt and pepper lightly. Reduce heat to medium- low. Cover and cook until fork tender (about 25 minutes). Remove cover for last few minutes. Transfer to platter. Then stir in flour and salt and pepper, season to taste. Stir until golden. Gradually stir in the milk. Serve. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!