Country Chicken and Gravy
Here's a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it! —Ruth Helmuth, Abbeville, South Carolina
Country Chicken and Gravy Tips
What are some variations of this Country Chicken and Gravy?
Feel free to experiment with different seasonings in the chicken’s coating. You can create your own blend using different herbs and seasonings such as dried basil, crushed dried rosemary, dried parsley, celery seed, ground cumin, garlic powder, onion powder, seasoned salt or freshly crushed black pepper. Additionally, this recipe calls for four boneless skinless chicken breast halves, but you can also use chicken thighs, which will yield a slightly juicier, more tender final product.What can I serve with this Country Chicken and Gravy?
Try this dish with mashed potatoes, roasted green beans, corn on the cob and buttermilk biscuits. Don’t forget a luscious dessert like apple pie or chocolate cake!How do I store this Country Chicken and Gravy?
Store, covered, in the refrigerator for up to four days. Or, freeze in an airtight container for up to two months. Rely on these other pro tips from our Test Kitchen experts when making your favorite chicken dishes.—Amy Glander, Taste of Home Book Editor
Ingredients
- 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
Directions
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1In a shallow bowl, combine the first 6 ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
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2In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side.
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3Meanwhile, 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.
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