Southern-Style Smothered Chicken in Pan Gravy

Add the flour, seasoned salt, and pepper to a shallow baking dish and whisk to combine.
½ cup Flour, All Purpose, 1 Teaspoon Seasoned Salt, ½ Teaspoon Black Pepper
Drop the chicken into the flour mixture, flipping to both sides to coat.
3-4 boneless skinless chicken breasts
Heat the oil over medium heat, until shimmering and ready to cook.
½ cup Vegetable Oil
Drop the chicken breasts into the oil, and cook 2-3 minutes per side, until done.
Remove from the pan and set aside.
Use a paper towel to remove most of the excess oil, but leave the brown bits, for flavor.
Add the 4 tbsp. butter to the pan, and melt.
4 tbsp. Butter
Add the 4 tbsp. flour, and whisk together, cooking 1-2 minutes.
4 tbsp. Flour, All Purpose
Whisk in the chicken broth and milk.
1 ½ cups chicken broth, 1 cup Milk
Add the Worcestershire sauce, onion powder, garlic powder, salt, and pepper, and bring to a simmer.
1 ½ Teaspoon Worcestershire Sauce, 1 ½ Teaspoon Onion Powder, 1 ½ Teaspoon Garlic Powder, 1 Teaspoon Salt, 1 Teaspoon Black Pepper
Cook for 5-6 minutes, until the sauce has thickened. Just before the sauce is done, add the chicken back to the pan. Taste, and add additional salt and pepper, if needed.
Sprinkle with parsley, if desired.
Parsley