Chicken Breasts in Drunkard's Gravy

4 chicken breasts, split into halves
1/2 cup vegetable oil
1 quart milk
1 quart ice cold water
1/2 cup catsup
3 tablespoons Heinz 57 Steak Sauce
4 tablespoons Worcestershire sauce
Salt and pepper
2 teaspoons Accent
3 tablespoons flour (for thickening)
1/2 cup water

Brown the chicken breasts in oil. Mix milk and water. Add catsup, Worcestershire sauce, Heinz 57 Sauce, salt and pepper. Put in a large saucepan on medium heat. When hot, add Accent. Place browned chicken in the saucepan with above ingredients. Let slowly come to boil and cook until breasts are well done and will separate easily from bone. Remove breasts from liquid and separate meat from bone.

Thicken the gravy with thickening made from flour and water. Place breasts back in thickened gravy and allow to remain on low heat until ready to serve over noodles or rice.

NOTE: You can add 1/2 pint raw oysters to gravy for 3 minutes as final step if desired.