Combine all ingredients in a shallow dish; set aside.
4 boneless, skinless chicken breasts
½ cup buttermilk
½ cup canola oil
Pour buttermilk into second dish.
Heat oil in skillet over medium-high heat.
Dip chicken into buttermilk, coating both sides.
Dredge chicken breasts, one at a time, in flour mixture.
Add chicken breasts to skillet pan; cook 2 to 3 minutes on each side until golden brown and cooked through.
Remove to oven safe platter or cookie sheet; place in oven to keep warm.
¼ cup + 2 Tbsp. Premium Gold® Gluten Free Flax & Ancient Grains All-Purpose Flour
2 tsp. white pepper
1 tsp. salt
1/2 lb. fresh breakfast sausage
3 Tbsp. unsalted butter
3 cups whole milk
Mix together flour, salt and pepper; set aside. In medium skillet, cook sausage, breaking into smaller pieces. Add butter. When butter is melted, add flour mixture and stir until completely smooth. Add milk. Reduce heat to medium and simmer. Let mixture thicken, stirring occasionally.