Ingredients
Chicken:
4 large chicken breasts , cut into
Thin pieces
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
2 C cheddar cheese, grated
1 t dried parsley
1 cup of flour
2 eggs
Oil for frying, enough to cover the pan
Sauce:
1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter
Instructions
1. Cut each chicken breast into Small thin pieces .
2. In a small food processor grind up the cheese and ritz crackers.
3. Pour the eggs milk, cheese and cracker crumbs into 2 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and cracker bowl. Get you oil ready for frying.
6. Sprinkle the dried parsley over the chicken.
7. Place chicken in the pan with the hot oil, cook for 12 minutes total , but you must flip every 4 minutes cooking until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Add a little parsley to the soup for presentation and Pour over the chicken. Serve with mashed potatoes or rice, two of my favorites.
And remember t means teaspoon and T means Tablespoon ❤️
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