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“This 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.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 chicken breat half with 2 tablespoons gravy equals 274 calories, 8 g fat (3 g saturated fat), 72 mg cholesterol, 569 mg sodium, 20 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
Originally published as Country Chicken with Gravy in Light & Tasty December/January 2008, p21
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Reviewed on Feb. 04, 2012 by kgburgess
I gave it 4 stars because the chicken was very good, but the gravy was just "okay." I loved the crispiness of the cornflake coating. I actually ground mine up in my Magic Bullet, so I didn't have any trouble with blending in the seasonings like someone else mentioned...the cornflakes were pretty fine. This worked very well. Like others suggested, I baked the coated chicken in the oven for about 40 minutes, and I cut each of the 4 breasts in half before I coated them. I actually dipped the chicken in unsweetened almond milk before coating it. Campbell's Condensed Chicken Broth is not sold in my area, so the only thing I could find was the new Swanson Flavor Booster, which is CONCENTRATED chicken broth. I used 2 packets, which was nowhere near 1/4 cup, but it must have been much more concentrated than what was intended for this recipe, because I wish I'd only used one. It was way too strong. So I ended up using almost the rest of the can of evaporated milk to thin it out. It was still pretty strong. So I ended up with way too much gravy for such a small amount of chicken! I served it on the side for dipping, and everybody seemed to like it better that way so that it was optional. But my kids loved the crunchy coating on the chicken. I would definitely use it again, and I would probably add some Nature's Seasons seasoning blend and a little parmesan to it next time. Yummy!
Reviewed on Jan. 12, 2012 by kodak853
Very Tasty!
Reviewed on Dec. 06, 2011 by JohnnyP9870
WoW! This was easy and a really close substitute for "real" country chicken and gravy. I baked the chicken at 350 for 35 minutes an removed the need for oil and frying. My kids wanted thirds!
Reviewed on Oct. 15, 2011 by jmaya84
It seems to bland for me. Perhaps a different kind of breading would help and also omitting the condensed milk.
Reviewed on Aug. 20, 2011 by dilbert098
really simple and quick to put together definitely lives up to its "country" name. will make again... can't believe it was a "healthy" recipe, it was tasty!
Reviewed on Feb. 07, 2011 by KaylaG
yummy!
Reviewed on Jan. 27, 2011 by muskess
It would have been nice to state what SHERRY this receipe requires. Sweet, fino, dry????Which one should one use?
Reviewed on Jan. 25, 2011 by lhumphrey
i really liked it-my husband ate it but wasn't head over heels about it
Reviewed on Dec. 30, 2010 by mswichelt
I make this often!!! Everyone LOVES it.
Reviewed on Oct. 16, 2010 by linsvin
Very tastey! Next time will crush cornflakes up even finer. Seems the seasoning pretty much stayed on the bottom of the bowl even after combining. Last chicken breast really had some flavor going on!
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