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Baked Chicken with Milk Gravy

"Baked chicken is quick, easy and makes such great comfort food," Shirley Glaab notes from Hattiesburg, Mississippi. With fresh vegetables and a creamy gravy, this version is sure to warm you through and through.

2 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

6 teaspoons all-purpose flour, divided
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon pepper, divided
2 boneless skinless chicken breast halves (6 ounces each)
1/4 cup lemon juice
1 plum tomato, cut into wedges
1 small onion, sliced
4 medium fresh mushrooms, sliced
2 teaspoons butter
1/3 cup 2% milk

Directions

In a small bowl, combine 5 teaspoons flour, salt, mustard and 1/8
teaspoon pepper. Brush chicken with lemon juice, then sprinkle both
wides with flour mixture. Place in an 11-in. x 7-in. baking dish
coated with cooking spray.
Arrange tomato, onion and mushrooms around chicken. Dot with butter;
sprinkle with remaining pepper. Bake at 425° for 20-25 minutes
or until a meat thermometer reaches 170°.
Remove chicken and vegetables; keep warm. Pour pan drippings and
loosened browned bits into a small saucepan. Stir milk into
remaining flour until smooth; gradually stir into saucepan. Bring to
a boil; cook and stir for 2 minutes or until thickened. Serve over

2 of 2

Baked Chicken with Milk Gravy (continued)

Directions (continued)

chicken and vegetables. Yield: 2 servings.

Nutrition Facts: 1 chicken breast half with 2 tablespoons gravy equals 304 calories, 9 g fat (4 g saturated fat), 107 mg cholesterol, 442 mg sodium, 17 g carbohydrate, 2 g fiber, 38 g protein. Diabetic Exchanges: 4-1/2 lean meat, 1-1/2 fat, 1 starch.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.