Papa's Patented Pounded Poultry

Ingredients:

About 4 large chicken breasts
Flour
Salt
Pepper
White pepper
Paprika
Onion powder
Garlic powder
Chicken flavor base or bouillon or gravy mix (or not)
About one quart of milk

Directions:

Put chicken breasts, one at a time, in a gallon size Ziploc bag, and pound it until thin, about maybe 3/8 inch or so. Cut into serving-sized pieces. Set aside.

This is the tricky part: mix about two cups of flour with salt, pepper, white pepper, paprika, garlic powder, and onion powder to taste.

Coat the pounded chicken with the flour mixture, saving about a half cup of the left-over flour mixture. In a large pan, saute the chicken in plenty of butter or olive oil (or a mixture) just until done. Repeat with all the chicken, and set aside.

In the same pan, throw in another cube or so of butter, and about half a cup of the reserved flour mixture, and make a roux. Add some chicken flavor base or bouillon or chicken gravy mix if you want. Pour in some milk (heat it in the microwave first to make things quicker) and make gravy. Adjust seasonings. When the gravy is ready, return the chicken to the pan to warm up and get all smothered and delicious.

Serve with pulverized potatoes and peas. Please.