2 chicken breasts
1 c. evaporated milk
1/4 tsp. salt
1/2 tsp. pepper
1/2 c. flour
1/4 lb. butter

Debone chicken breasts with knife. Cut into 1/2 inch strips long and short. Roll each piece in flour. Beat with mallet. Roll chicken again in flour; put in bowl of milk. Cover and let stand in refrigerator 8 or 24 hours if covered well. When ready to serve, dip in flour again. Pan fry in butter on both sides, turning only once. With leftover drippings, use some flour and milk that the meat was marinated into make gravy.