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Baked Chicken with Milk Gravy

 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.


  • 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


  • 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.
Nutritional Facts:Nutritional 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.