Combine the flour,
salt, paprika pepper and garlic salt in a pie tin. Saturate the chicken breast
in the flour mixture and set aside on a plate. Whip the 4 eggs with a fork and
then soak the chicken breasts in the eggs. Then coat the chicken breast in the
flour mixture one more time and set aside for 5 minutes.
In a skillet, fill pan with Vegetable Oil and warm on a medium heat. When the oil is hot (it will start to bubble) place the chicken breast into the pan. Cook on each side for about 5 minutes or golden brown. Remember to check the middle to make sure that it’s done. It will be a pink color if it’s not done.
Cayenne Pepper to spice it up!
¼ cup butter
the butter and onions over medium-low heat for 12 to 15 minutes, until the
onions are lightly browned.
into the pan, whisk in, and then add the salt and pepper. Cook for 2 to 3
minutes. Add the hot chicken stock mixture. Cook uncovered for 4 to 5 minutes
until thickened. Add the cream, if desired. Season to taste and serve.