Pan-Fried Chicken in Creamy Gravy

My Hubby is kinda hesitant when he heard the word "gravy"

 but when he found out it was milk...

 still a little hesitant, but he said "we'll give it a try".

And after him tasting this dish, it's now a part of my

"Favorites Go-to" menu. 

Hope you'll like it the way we did. Enjoy!

You will need:

• 3 chicken breast fillets, pounded to about ½-inch thick
• 350 ml evaporated milk
• 3 teaspoon lemon juice
• 1/3 cup flour
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• ½ teaspoon black pepper
• 1/3 cup vegetable oil
• 2-3 tablespoons cream (optional)

Procedure:

Step 1: Combine milk, and lemon juice in a bowl. In another bowl, combine flour, salt, pepper, 

              and cayenne pepper. Dip chicken in milk, then flour mixture. Reserve leftover flour 

              and milk for gravy. 

Step 2: Heat oil. Pan-fry chicken. Set aside. Keep warm.

Step 3: To the same pan, add reserved flour to the pan drippings. Cook, stirring constantly 

              over medium-high heat until flour is golden, about 1 minute.

Step 4: Gradually stir in milk. Cook, whisking well until gravy is smooth, about 10 minutes. 

              Add cream for a creamier consistency (optional).  Mix well.

Step 5: Spoon gravy over chicken. Serve with lemon wedges.