From: Jenn@eatcakefordinner
2 large chicken breasts
1 c. buttermilk
1/2 tsp. chicken bouillon (I use Shirley J)
1 c. all-purpose flour
1 tsp. dried thyme
3/4 tsp. onion powder
3/4 tsp. seasoned salt
1/2 tsp. lemon pepper
fresh ground black pepper
2 Tbl. vegetable oil
Milk Gravy
1 Tbl. Butter
2-3 Tbl. all-purpose flour
1 3/4 c. milk
1/2 - 1 tsp. chicken bouillon
fresh ground black pepper
1/4 tsp. lemon pepper, opt.
Slice chicken breasts in half horizontally, so you have four chicken cutlets. In a shallow dish whisk together the buttermilk and 1/2 teaspoon of chicken bouillon. In another shallow dish whisk together the flour, thyme, onion powder, seasoned salt, lemon pepper and black pepper. Heat oil in a large skillet over medium heat. Dip each chicken cutlet into the flour mixture, then the buttermilk mixture and back into the dry mixture. Shake off excess flour and place cutlets into hot skillet. Cook until browned, about 5-7 minutes. Flip and cook on other side until browned and internal temperature reaches 165 degrees on an instant-read thermometer, another 5-10 minutes. Remove from heat and place in a warm oven, while you make the gravy.
To make the gravy: To the same skillet, with all of the browned bits, melt butter. Gradually whisk in flour until a thick paste forms. Cook for two minutes, stirring frequently, to cook out the flour taste. Slowly pour in milk, whisking constantly, to prevent lumps. Add 1/2 teaspoon chicken bouillon, black pepper and lemon pepper. Taste and add more chicken bouillon, if needed. Continue to cook until reaches desired gravy consistency, about 3-5 minutes. Serve hot gravy over chicken and mashed potatoes. Serves: 4
Jenn's Notes: A lot of chicken bouillons are very salty. I recently purchased Shirley J brand and it has less sodium than others, not to mention the flavor is incredible. I did not think it was too salty at all. If you do not have that brand, I would recommend purchasing low-sodium chicken bouillon.