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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.

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