Country Chicken with Gravy Recipe
- 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
- 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
- 1. In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
- 2. 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°.
- 3. 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.
1 chicken breat half with 2 tablespoons gravy: 274 calories, 8g fat (3g saturated fat), 72mg cholesterol, 569mg sodium, 20g carbohydrate (6g sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
Reviews for Country Chicken with Gravy
"My son had me make this recipe twice in one week. It's a great meal. The only thing I did was double the gravy. I love homemade gravy. Thanks for a quick and delicious recipe."
"I substituted leftover panko and herb stuffing (crushed) and topped that off with Italian bread crumbs to make 3/4 C. The gravy was great. I gave this a 4 rather than a 5 because the chicken was nearly burned on the stove before it was anywhere near being done. I finished it off in the microwave. Next time I will bake the chicken. The flavor and crunch were really good."
"Wonderful!! I baked it as well and it was good and crispy, and the gravy was excellent!"
"Kids loved it. Will make it agin."
"I thought this was just "okay". I thought the gravy was too salty for my taste."
"Oh yum! Had this for supper tonight and everyone loved. The cornflakes gave a nice crunchy texture and are a nice change from bread crumb coated chicken. I modified the recipe a bit to feed my family of 6. The chives added such a nice flavor to the creamy gravy. I served this over mashed potatoes, and was the perfect meal without leaving you too full. Will be making again."
"Hubby loved it!!"
"This recipe was absolutely delicious! I baked the chicken for 30 minutes at 350 F as well, per another reviewer's suggestion. For the condensed broth for the gravy, I used 1/4 cup water plus bouillon, except that I used double the quantity the bouillon says to use to make broth (so I used 1/2 tsp of bouillon instead of 1/4 tsp). I also used half skim milk and half fat-free half and half in place of the fat-free evaporated milk. Both of these substitutions worked just fine. I loved the crispy, flavorful exterior on this chicken. Mashed potatoes were the perfect accompaniment - make extra gravy!"
"My in-laws were my Guinea pigs for this recipe and they loved it. I doubled the gravy recipe and it was all gone, no leftovers! The gravy was good, a kind of sweeter gravy than you would find in the biscuits and gravy type of gravy, probably because of the evaporated milk, but at the same time it made you want to eat more of it! The breading tasted good, I added a bit of garlic power to mine. I would definitely make this again."
"I gave it 4 stars because the chicken was very good, but the gravy was just "okay." I loved the crispiness of the cornflake coating. I actually ground mine up in my Magic Bullet, so I didn't have any trouble with blending in the seasonings like someone else mentioned...the cornflakes were pretty fine. This worked very well. Like others suggested, I baked the coated chicken in the oven for about 40 minutes, and I cut each of the 4 breasts in half before I coated them. I actually dipped the chicken in unsweetened almond milk before coating it. Campbell's Condensed chicken Broth is not sold in my area, so the only thing I could find was the new Swanson Flavor Booster, which is CONCENTRATED chicken broth. I used 2 packets, which was nowhere near 1/4 cup, but it must have been much more concentrated than what was intended for this recipe, because I wish I'd only used one. It was way too strong. So I ended up using almost the rest of the can of evaporated milk to thin it out. It was still pretty strong. So I ended up with way too much gravy for such a small amount of chicken! I served it on the side for dipping, and everybody seemed to like it better that way so that it was optional. But my kids loved the crunchy coating on the chicken. I would definitely use it again, and I would probably add some Nature's Seasons seasoning blend and a little parmesan to it next time. Yummy!"
"It seems to bland for me. Perhaps a different kind of breading would help and also omitting the condensed milk."
"It would have been nice to state what SHERRY this receipe requires. Sweet, fino, dry????Which one should one use?"
"i really liked it-my husband ate it but wasn't head over heels about it"
"I make this often!!! Everyone LOVES it."
"Very tastey! Next time will crush cornflakes up even finer. Seems the seasoning pretty much stayed on the bottom of the bowl even after combining. Last chicken breast really had some flavor going on!"
"Excellent recipe, very tasty and wonderful as far as nutrition facts go. My husband and sons could not believe it was low-fat. A new family favorite!"
"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."