Country Chicken with Gravy |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThis lightened-up dinner entrée is so quick and simple! It was a hit with us the very first time we tried it, says Ruth Helmuth. She makes it often at home in Abbeville, South Carolina. Ingredients:
3/4 cup crushed cornflakes |
1/2 teaspoon poultry seasoning |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
2 tablespoons fat-free evaporated milk |
4 boneless skinless chicken breast halves (4 ounces each) |
2 teaspoons canola oil |
gravy: |
1 tablespoon butter |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon pepper |
1/8 teaspoon salt |
1/2 cup fat-free evaporated milk |
1/4 cup condensed chicken broth, undiluted |
1 teaspoon sherry or additional condensed chicken broth |
2 tablespoons minced chives |
Directions:
1. In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
2. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°.
3. Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken. Yield: 4 servings.
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