Chicken Fried Chicken

2 large boneless chicken breasts
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2-4 tablespoons butter(enough to keep chicken from burning~add as necessary)

Rinse and pat dry the chicken breasts. In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking. Make sure to coat chicken well and turn at least once during soaking. Drain, but do NOT rinse the buttermilk off.

In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.

In a small ziploc bag mix together the flour, salt and pepper. One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter. Cook on one side until edges begin to bleed and then turn. About 6 minutes each side depending on plumpness. Keep chicken warm.

Peppered Gravy

3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

Melt butter into bottom of pan you just cooked the chicken in. Scrape up any of the chicken pieces and mix into new butter. Add flour slowly, stirring until absorbed by butter and golden brown. Slowly add first the milk and then the cream. Stir constantly until thickens. If necessary sprinkle in more Wondra until desired thickness is reached. Serve over chicken and mashed potatoes.