We bought a tray of skinless chicken breasts and those thing were huge! I decided to cut one in two to make it thin enough to pound flat. The tenderized pieces were dipped in egg, tossed in seasoned flour, then fried in shallow oil. The gravy is from a butter/flour roux with stirred in buttermilk. It worked great for the chicken and the mashed potatoes, though I wish I had added a drop of Kitchen Bouquet. Roasted sprouts rounded out the meal.