4 skinless, boneless chicken breasts
1 cup milk
4 slices sausage, chopped
salt and pepper to taste
2 (10 ounce) cans condensed cream of chicken soup
1 tablespoon vegetable oil
Cut the skin off the chicken breasts and cut the fat into the cavity. Place the milk and sausage in a large plastic bag. Add the chicken, turn to coat and pour the milk and sausage into the bag. Cover the bag and refrigerate overnight.
When the day comes, preheat the oven broiler.
Remove the chicken breasts from the bag, place on a baking sheet and brush with cream of chicken soup. Place the chicken breasts on two platter. Sprinkle pepper on both sides of the breasts and spread the sausage over the chicken breasts. Arrange the chicken and the cream of chicken soup on the platter.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until chicken juices run clear.
When the carving is done, combine the cream of chicken soup with the remaining chicken broth and oil. Remove from the oven and place the pan on a tray lined with parchment paper. Let the chicken and cream of chicken soup cool on the pan.