Oven Fried Chicken

1 broiler-fryer chicken, cut up*
1/3 cup flour
1 tsp. paprika
1 tsp. salt
1/8 tsp. pepper
1 stick butter

Wash and dry chicken. Combine flour and seasonings in paper bag. Shake 2 or 3 pieces chicken at a time in flour mixture.

In shallow pan in oven melt butter; remove pan from oven. Arrange chicken in pan.

Bake at 425° uncovered for 30 minutes. Turn chicken pieces over and bake 15 minutes or until brown.

*Can substitute 3-4 boneless, skinless chicken breasts cut into large pieces.

Cream Gravy

Pour drippings from baking pan into measuring cup. Measure ½ cup fat (fat rises to top of cup) into skillet; add 6 Tbsp. flour (use the flour left over from coating chicken plus more flour as needed). Stir over low heat, loosening brown bits from baking pan, till smooth. Stir in 1 cup chicken broth and ½ cup half and half cream. Cook, stirring until thickened. Season. If gravy becomes too thick, stir in a little water. Serve with chicken.