2-3 lb. chicken for frying, cut up & slightly moist
1-2 c. flour
1 tbsp. pepper
1 tbsp. salt
Shortening
2 cans soup, either cream of mushroom or cream of chicken, any combination
Water

Combine flour, salt and pepper in paper or plastic bag. Put in chicken (a few pieces at a time) until all are coated. Brown chicken in skillet. Drain all shortening. Put chicken back in skillet. Add 2 cans soup and approximately can of water.

Simmer chicken-soup mixture approximately 45 minutes, turning once. Add small amounts of water to make gravy desired consistency.