Chicken Fingers

Boneless chicken breasts

Wishbone Italian Dressing

Basic seasoned flour (see recipe under Basics)

1/2 -1 stick butter ( ~ 1/4 stick of butter for each breast half)

Flatten chicken breasts with hammer if desired.  Cut into strips.  Marinate strips in Italian dressing for several hours.  Drain well and dredge in seasoned flour.  Shake off excess.

Heat butter in nonstick skillet.  Fry strips over medium high heat until browned on both sides.

For a treat, make cream gravy with the drippings left in pan:

Melt 1-4 more tablespoons butter in pan. (~1 tablespoon per serving).  Whisk in an equal amount of the seasoned flour. (e.g. 1 more tablespoon butter = 1 tablespoon flour, etc.)  Bring to boil and cook 1 minute.  Whisk in milk gradually until a thin gravy is formed.  Continue to cook on low heat for 3 minutes.  Serve over mashed potatoes or biscuits.