4 skinless, boneless chicken breast halves
1 cup vegetable oil for frying
1 (4 ounce) can chicken broth
1 (10.75 ounce) can condensed chicken gravy
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
8 slices Cheddar cheese
Heat oil in a large saucepan over medium heat. Fry chicken pieces 3 minutes on each side or until golden brown. Drain on paper towels; cool to room temperature.
Steam chicken pieces to desired doneness in hot oil, turning once. Heat chicken pieces in oil for 2 minutes. When chicken is cooked, remove from oil and drain on paper towels.
In a large bowl, mix chicken pieces, oil, chicken broth, chicken gravy, cream of chicken soup and cream of mushroom soup. Heat over low heat until thickened.
Dip chicken pieces into gravy and chicken into chicken gravy. Pour gravy mixture into skillet to coat. Fry for 1 minute on each side or until chicken is golden brown. Fry chicken in hot oil 2 to 3 minutes on each side. Serve chicken and gravy with cheese or chicken salad.
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