3 lg. whole chicken breasts or 6 halves
2 tsp. flour
3/4 tsp. salt
1 tbsp. butter
1/8 tsp. pepper
1 tsp. salad oil
3/4 c. sherry or water
1 env. chicken gravy mix
1 c. milk

Skin and bone chicken breasts. Combine flour, salt and pepper. Roll chicken breast in flour mixture. Heat butter and oil in skillet and brown chicken breasts. Pour sherry over chicken. Cover and simmer 20 minutes or until tender.

Combine envelope of gravy mix with milk in saucepan; heat to boiling, stirring constantly. Remove chicken from skillet, pour gravy into skillet and reheat with pan juices. pour sauce over chicken.