Slmvrmc and chicken fried chicken with cream gravy

For the Chicken
Place the chicken breasts in a zipper-type storage bag and add enough buttermilk to cover. Remove as much of the air as possible prior to sealing. Refrigerate overnight turning occasionally.

The next day you will want drain the chicken and meanwhile set up a breading station by placing the flour in a bowl. Season the flour with salt and pepper.

In a second bowl, combine the eggs and milk and whisk to combine. Set aside next to the flower.

In a 3rd bowl add the parsley to the Panko breadcrumbs and set aside next to the egg mixture.

On the breadcrumb end of the line, place a half sheet pan that has had a cooling rack placed inside.

Using the two handed approach, take each chicken breast with one hand and place it in the flour. Dredge with the flour with the other hand until evenly coated. Place the chicken breasts in the egg mixture and then with the first hand again, the wet hand, transfer the chicken to the bread crumbs. With your second hand, the dry hand, dredge the chicken with the bread crumbs and place on the cooling rack to air dry for 30 minutes. Trust me, clean up using this approach is easier.

To Cook the Chicken
While this next step can be skipped you will miss out on having a crispy exterior.

Once the chicken has rested for around 30 minutes, shallow-fry in a cast iron skillet and cook for about 2 ½ minutes per side over medium-high heat until just starting to brown. Return to the cooling rack that has been thoroughly washed and sanitized and allow to rest for about 15 minutes.

Transfer the baking sheet with the cooling rack to a 350° oven and bake for 15 minutes or until an instant read thermometer registers 155°. Remove from the oven rest another 5 minutes at most.

To Serve
Place the chicken breasts on individual plates and nap with the cream gravy. If you are serving it with mashed potatoes as we did, you will want to use the same gravy. A nice green vegetable would work nice here. Remember my rule; only one sauce item per plate for the most part so steamed is a good way to go here.

Yield=4 servings

Cream Gravy
½ cup Butter
½ cup Flour
1 ½ tsp. black pepper
2 tsp. Salt
3 cups Whole Milk
1 cup Low Sodium Chicken Broth plus more if needed

In a 2 qt. sauce pan melt the butter and then add the flour. Stir to combine and allow to cook stirring occasionally for about 5 minutes.

Add the salt and pepper then stir to combine. Gradually add the liquids whisking constantly to avoid lumps. Cook over medium heat until the gravy comes to a boil and thickens. Remove from the heat and thin with additional chicken broth if necessary.

Adjust seasonings and keep warm for service.

Yield=about 4 ? 1 cup servings

Note: Do not allow the gravy to boil any longer than necessary to thicken and cook out any raw flour taste. To cook any longer will cause the gravy to break down actually thinning the sauce out.