Save on Pinterest

Country Chicken with Gravy

Here's a lightened-up take on classic southern comfort food. This chicken gravy recipe has been a hit at our house since the first time we tried it! —Ruth Helmuth, Abbeville, South Carolina
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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


  • 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, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side.
  • 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 until thickened, 1-2 minutes. Stir in chives. Serve with chicken.
Nutrition Facts
1 chicken breast 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Karen
    Aug 18, 2020

    I used buttermilk with a little salt and pepper and marinated the breasts overnight. Then I rolled the breasts in the corn flake mixture and was on my way. I have never been a good gravy maker but this one turned out OK.

  • kgburgess
    Aug 4, 2020

    The chicken was really good with an awesome breading, but we decided we'd rather skip the gravy.

  • carolyn
    Sep 21, 2019

    No comment left

  • eringirlone
    Sep 16, 2019

    Absolute good recipe

    Sep 19, 2016

    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.

  • michnap
    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.

  • lmmanda
    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.

  • jtermont
    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.

  • luigimon
    Apr 5, 2014

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

  • qtpie_in
    Dec 29, 2012

    No comment left