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Country Chicken with Gravy Recipe

Country Chicken with Gravy 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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 chicken breat half with 2 tablespoons gr: 274 calories, 8g fat (3g saturated fat), 72mg cholesterol, 569mg sodium, 20g carbohydrate (6g sugars, trace fiber), 28g protein Diabetic Exchanges:1 starch, 3 lean meat, 1/2 fat

Reviews for Country Chicken with Gravy

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Reviewed Nov. 8, 2015

"This is an excellent simple recipe that had my family loving every part of it. I am going to try it again tonight but sub the chicken for pork chops and try to extend the great gravy."

Reviewed Jul. 22, 2014

"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."

Reviewed Jun. 15, 2014

"I really liked the chicken itself. The gravy was good, but I'm wondering if next time I should add garlic powder or a different herb. My husband loved the crunchy chicken."

Reviewed Apr. 5, 2014

"Wonderful!! I baked it as well and it was good and crispy, and the gravy was excellent!"

Reviewed Dec. 2, 2012

"I made this and my hubby & I both liked it a lot so its a keeper! I paired it with the Garlic Mashed Potatoes (made from Hungry Jack flakes) on your website. Delicious, quick and easy!!"

Reviewed Nov. 10, 2012

"Really liked this. I love gravy, especially in the fall and winter months. This is so easy to make and fast, a great weeknight meal. I paired it with Barley Risotto (also from this site) and it was a fabuloius dinner. Definately recommend!!!"

Reviewed Oct. 7, 2012

"Kids loved it. Will make it agin."

Reviewed Sep. 20, 2012

"I thought this was just "okay". I thought the gravy was too salty for my taste."

Reviewed Aug. 27, 2012

"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."

Reviewed Aug. 5, 2012

"Hubby loved it!!"

Reviewed Jul. 12, 2012

"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!"

Reviewed Jun. 7, 2012

"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."

Reviewed Feb. 4, 2012

"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!"

Reviewed Jan. 12, 2012

"Very Tasty!"

Reviewed Dec. 6, 2011

"WoW! This was easy and a really close substitute for "real" country chicken and gravy. I baked the chicken at 350 for 35 minutes an removed the need for oil and frying. My kids wanted thirds!"

Reviewed Oct. 15, 2011

"It seems to bland for me. Perhaps a different kind of breading would help and also omitting the condensed milk."

Reviewed Aug. 20, 2011

"really simple and quick to put together definitely lives up to its "country" name. will make again... can't believe it was a "healthy" recipe, it was tasty!"

Reviewed Feb. 7, 2011


Reviewed Jan. 27, 2011

"It would have been nice to state what SHERRY this receipe requires. Sweet, fino, dry????Which one should one use?"

Reviewed Jan. 25, 2011

"i really liked it-my husband ate it but wasn't head over heels about it"

Reviewed Dec. 30, 2010

"I make this often!!! Everyone LOVES it."

Reviewed Oct. 16, 2010

"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!"

Reviewed Jan. 13, 2010

"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!"

Reviewed Dec. 3, 2009

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

Reviewed Oct. 17, 2009

"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 Jul. 27, 2009

"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 Dec. 14, 2008


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Wine Pairings

Full-Bodied White Wine

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