It doesn't get more comforting than Country Chicken and Gravy, especially on a cold night. The gravy alone is like a blanket of creamy, buttery, savory flavors that will get your soul warmed up! The chicken is truly crunchy, with a beautifully seasoned crust that locks in the juiciness and the savory taste. Country Chicken and Gravy is perfect for getting you warmed up and energized for whatever tomorrow brings. Best of all, you can finish cooking in just half an hour, so you can enjoy this meal without breaking a sweat!
IngredientsFor the chicken: • 3/4 cup cornflakes, crushed • 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 (4-ounce) chicken breast halves, boneless and skinless • 2 teaspoons canola oil For the 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 chives, minced
In a shallow bowl, combine the cornflakes, poultry seasoning, paprika, 1/4 teaspoon salt, the thyme, and 1/4 teaspoon pepper.
Place 2 tablespoons of evaporated milk in a separate shallow bowl.
Dip the chicken in the milk and then roll it in the cornflake mixture.
In a large, non-stick skillet, add the canola oil and heat it over medium heat.
Add the coated chicken and cook until a meat thermometer inserted into the thickest part of the chicken reads 165 degrees F, about 6-8 minutes per side.
In a small saucepan, melt the butter.
Stir in the flour, 1/4 teaspoon pepper, and 1/8 teaspoon salt until smooth.
Gradually stir in 1/2 cup evaporated milk, the broth, and the sherry.
Bring the mixture to a boil, cooking and stirring until thickened, about 1-2 minutes.
Stir in the chives.
Serve the chicken topped with gravy.