Best Chicken and Rice. Ever.

Ingredients
1 Tbsp Lemon Juice mixed with 1 Cup Milk.
4 boneless skinless chicken breasts
1/4 Cup Butter
Salt and Pepper
Garlic Salt
Cheyenne Pepper
Flour
Cream of Chicken Soup

How To:
Heat Oven to 425
Melt butter and pour on the bottom of a pan.
Mix Flour, a pinch of Cheyenne, and about 10 shakes Garlic Salt.
Use 1/2 C Milk in one dish, save the rest.
Use the remaining 1/2 C milk and mix the soup together and set aside.
Salt and Pepper the chicken, cover both sides in flour, then dip both sides in the milk. Arrange in the pan, cook for 25 minutes, flip the chicken and cook for another 10 minutes, pour in soup and milk mixture. Cook for another 7 minutes.

Serve over rice.

Xo,
Kelli