Butter Baked Chicken

I discovered a recipe like this somewhere on the internet, and tweaked it over time for my own tastes.  Here is the updated recipe we had for dinner yesterday.  Enjoy!  

Ingredients:

• 6-8 chicken breasts (I use boneless skinless)
• 2 12 oz. cans evaporated milk
• 1/2 cup flour
• 1 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup butter
• 1 Family Sized can of Cream of Chicken soup
• 1/2 cup water
• mashed potatoes (optional)

Preheat oven to 425.  In a baking dish, place the butter, cut into smaller pieces.  Put the baking dish in the oven while it's preheating so the butter can melt.  (Check it every so often, though, so you don't burn the butter, you just want it nice and melted.)

Meanwhile, pour a little of the evaporated milk in a small dish...just enough to dip your chicken in. After you dip each piece of chicken in the milk, roll it in the flour seasoned with salt and pepper. Place in the baking dish on top of the melted butter and bake for 30 minutes at 425.

While the chicken is cooking, mix water, soup, and what's left of your evaporated milk together. Turn chicken over after 30 minutes of baking time and pour soup mixture on top. Bake for 30 more minutes until nice and golden brown.

This makes LOTS of yummy gravy! This should definitely be served with a side of creamy mashed potatoes to go along with it. Mmmmmm....