1/2 c. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. oregano, rosemary or thyme (optional)
2 lg. or 4 sm. chicken breasts (skin and fat removed)
2 lg. chicken leg quarters
1 c. skim milk (plus additional milk if needed)
1 chicken bouillon cube dissolved in 1/4 c. hot water

Preheat oven to 300 degrees. Combine flour, salt, pepper and herb of choice. Put into plastic or paper bag with skinless chicken and shake until chicken is well coated with dry mixture. Put chicken pieces into roasting pan or casserole sprayed with nonfat cooking spray, with just enough space for chicken to be arranged in one layer nearly covering bottom of pan. Combine skim milk with dissolved bouillon and pour around edges of chicken. Add a little more skim milk, if needed, to more than half-cover the chicken. Cover and bake about 1 1/2 hours or until chicken is tender and milk mixture thickens. Baste once or twice with liquid from the pan. Add a little more milk if gravy becomes too thick. Sprinkle lightly with paprika and serve with white or yellow rice.