Country Fried Chicken & Gravy - Brandi & Leya

Ingredients:
4 boneless skinless chicken breasts
1/2 cup flour
1/4 tsp ground black pepper
3/4 cup buttermilk
1 cup finely crushed buttery crackers
3 T. peanut oil
1 can cream of mushroom soup
1 cup milk

Directions:
1. Preheat oven to 350°.
2. Pound the chicken breasts to 1/4 inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside.
3. Combine flour and pepper in a shallow dish.
4. Pour buttermilk into a second dish.
5. Spread crushed crackers on a plate.
6. Dredge chicken breasts, one at a time, in seasoned flour.
7. Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
8. Heat oil in a 12 inch skillet over medium high heat.
9. Add chicken cook 2 to 3 minutes on each side until golden brown and cooked through.
10. Remove to oven safe platter or cookie sheet; place inoven to keep warm.
11. Put remaining cracker crumbs into pan and lightly brown.
12. Stir mushroom soup into drippings and crumbs.
13. Combine remaining buttermilk and flour; add to soup mixture.
14. Add additional milk as needed.
15. Bring to a boil, stirring; remove from heat.
16. Serve chicken accompanied by gravy.