Rinse chicken and pat dry. Preheat oven to 425 degrees.

In a gallon size zip-lock bag, mix the 1 cup flour, 1 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon Tuscan (or your favorite Italian) seasoning.

Fill a pie plate with 1/2 cup evaporated milk.

Melt the butter in a 9 x 13" pan. (You can use the microwave for this.)

Set up an assembly line with the pie pan of evaporated milk, zip-lock bag of the flour mixture, and pan with the melted butter. Dip each chicken piece in the milk, shake in the flour mixture bag, then place in the baking pan of melted butter with the skin side down.

Bake at 425 degrees for 30 minutes. Turn the chicken over with tongs.

Mix the can of cream of chicken soup, 3/4 cup evaporated milk. and 1/4 cup of water in a measuring cup. Pour around the chicken.

Bake at least 30 minutes longer, or until done.

Put the chicken on a serving plate. Stir gravy. (I taste the gravy to see if it needs salt.)

If serving with mashed potatoes as shown, boil peeled potatoes until tender. Drain water from the pan and add HOT milk (not cold), butter and salt to taste. Mash potatoes and place in serving bowl with a dollop of butter.

I like green beans with this, or you can choose any vegetable you like.