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Country Chicken with Gravy

“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.

4 ServingsPrep/Total Time: 30 min.

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 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

In a shallow bowl, combine the first six ingredients. Place milk in
another shallow bowl. Dip chicken in milk, then roll in cornflake
mixture.
In a large nonstick skillet coated with cooking spray, cook chicken

2 of 2

Country Chicken with Gravy (continued)

Directions (continued)

in oil over medium heat for 6-8 minutes on each side or until a
thermometer reads 170°.
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.

Nutrition Facts: 1 chicken breast 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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.