Nutrition Facts

  • One serving:
  • 1 chicken breast half with 2 tablespoons gravy
  • Calories:
  • 274
  • Fat:
  • 8 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 72 mg
  • Sodium:
  • 569 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 0 g
  • Protein:
  • 28 g
  • Diabetic Exch:
  • 3 very lean meat, 1 starch, 1 fat.

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.

SERVINGS

4

CATEGORY

Lower Fat

PREP

15 min.

COOK

15 min.

TOTAL

30 min.

INGREDIENTS

  • 3/4 cup crushed cornflakes
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 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 snipped 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 in oil over medium heat for 6-8 minutes on each side or until juices run clear.
    Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry or additional broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken. Yield: 4 servings.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008