A delightful twist on a classic baked chicken recipe, featuring a creamy and flavorful sauce.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
In a mixing bowl, combine the flour, salt, and pepper.
Mix thoroughly to evenly distribute the seasoning.
Dip each chicken breast into the evaporated milk, then coat it in the seasoned flour mixture.
Shake off any excess flour to avoid clumping.
Melt the butter in a 9 x 13 baking dish in the oven.
Keep an eye on the butter to prevent it from browning too much.
Place the coated chicken breasts in the baking dish, ensuring they are evenly spaced.
Leave some space between the pieces for even cooking.
Bake the chicken for 30 minutes.
Turn the chicken halfway through for even browning.
In a bowl, mix the remaining milk, water, and cream of chicken soup until smooth.
Whisk thoroughly to avoid lumps in the sauce.
Pour the sauce over the chicken and bake for an additional 30 minutes.
Spoon some sauce over the chicken halfway through for extra flavor.
Remove the chicken from the oven and stir the sauce to create a smooth gravy.
Let the dish rest for a few minutes before serving to allow the flavors to meld.
Serve the chicken with the gravy poured over it, and enjoy your meal.
Garnish with fresh parsley for a pop of color and added freshness.
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