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Country Chicken with Gravy

 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.


  • 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


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