[X]

Home > Recipes > Country Chicken with Gravy

Country Chicken with Gravy Recipe

Country Chicken with Gravy Recipe photo by Taste of Home

Read reviews (24)

Rate recipe

“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

[X]

Rate Country Chicken with Gravy Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Country Chicken with Gravy Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

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 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.

Nutritional 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.

Originally published as Country Chicken with Gravy in Light & Tasty December/January 2008, p21

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Country Chicken with Gravy

Country Chicken with Gravy

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(21-24) of 24 reviews

Sort Reviews:

Reviewed on Dec. 03, 2009 by SuzySchool

Came together very quickly and was very tasty. I had 3 chicken breasts that totalled 16 oz...so I pounded them 1/4 in thick and cut each in half. Perfect serving portion for our family of 6.

Reviewed on Oct. 17, 2009 by slhance

instead of using a skillet, I cut the chicken into strips, rolled them in cornflakes and put them in the oven. Comes out crispy and won't burn before the chicken is done.

Reviewed on Jul. 27, 2009 by lorispencer

I will not make this again. The cornflakes burned before the chicken was even done. We microwaved the chicken and then the cornflakes were soggy and mushy. Nobody in our family liked it. : ( lori

Reviewed on Dec. 14, 2008 by joanne894

Delicious!

View all >