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1
Preheat oven to 350 degrees F.
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2
Lightly butter an oven-safe, range-safe dish that will hold 4 chicken breasts so that the skin can touch the bottom.
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3
(I use an old Corningware dish or a large enameled cast iron dish.)
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4
Mix flour, seasoned salt, and pepper together in a 1-gallon zip-top bag.
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5
Place chicken breasts in the bag one at a time, seal the bag, and shake to cover in the flour.
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6
Place each chicken breast in the dish, skin side down.
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7
Reserve the flour mixture for the gravy later.
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8
Cut up remaining butter into small pieces and place between and around the chicken breasts.
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9
Place chicken in the oven and bake at 350 degrees F for half an hour.
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10
Flip the chicken breasts over so they are skin side up.
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11
Bake an additional half hour at the same temperature, or until they are cooked through.
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12
Remove and place on a platter.
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13
For the gravy: Place your chicken-baking pan on the stove top on medium heat.
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14
If you dont have much juice and fat, add a pat or two of butter.
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15
You want about a half cup of chicken fat and juice.
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16
Whisk the seasoned flour mixture into the liquid and cook it until it turns a golden-brown color, stirring constantly.
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17
Slowly whisk in the warm water until it reaches a gravy consistency.
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18
The longer you cook the gravy mixture, the thicker it will be.
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19
You can always add extra water to the mixture and then cook it down, but to stir constantly to avoid burning it.
