Please Fave the Original Submission:click here

A great dish from !

******************************

two large chicken breasts, halved and hammered to flattness as desired,

2 cups AP Flower, with
tsp chili powder
1/2 tsp. salt, pepper, and garlic powder.

2 eggs
1/2c milk

Dredge breasts in flour mix, then egg wash, and back into flour dredge. meanwhile, have a large, heavy bottomed skillet over medium-high heat, with under a cm of oil, fry on both sides, cover as neccessary till they temp over 160 with a probe thermometer. set aside and cover with tinfoil.

drain all but a quarter cup of the oil, and add in a half cup of the dredging flour, and grind any crusty bits into the resulting roux, adding milk till it's almost the thickness of a salad dressing.

meanwhile, prepare a pot of rice, as per prefered cooking directions.

veggies, including corn, peas beans, or others in any mixup you want/have handy.
tbsp basil
1/2 tsp salt,
tsp garlic.
tbsp butter, or, in my recipe, chilled turkey fat [from thanksgiving!]

meanwhile, into a sauce pot toss in mixed veggies, such as corn, peas, and string beans, frozen or canned as you desire, if canned drain. add shortening, and blanche over medium heat till heated through, for 5-10 minutes, stirring regularly.

serve rice veggies, and chicken, ladling the gravy over the chicken and rice, liberally! enjoy!

******************************

Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being