Breaded Chicken in Mushroom Sauce

This is a wonderfully down home dish that could almost fall under the heading of comfort food.

Breaded Chicken in Mushroom Sauce

4 chicken breasts, butterflied
1 10.75 oz can of cream of mushroom soup
1 can of milk
1/2 teaspoon onion powder
1 t dried parsley
1/2 teaspoon of white pepper
pinch of paprika
1 1/2 cups of Italian breadcrumbs
4 tablespoons of melted butter, divided
1 tablespoon of flour

Preheat your oven to 350 degrees.

Comine soup, milk, parsley, paprika, white pepper and onion powder in a small bowl: mix well. Place the breadcrumbs in a shallow dish. Dip the chicken in the soup mix then roll in the breadcrumbs and place on an ungreased cookie sheet. Drizzle with 3 tablespoon of the melted butter and bake for 30 minutes. Turn chicken once.

Brown the flour in a small saucepan with the remaining tablespoon of butter. Add remaining sauce mix and let bubble over low heat.