Recipe Background
There's nothing like returning to the ranch (so to speak!) knowing there's something delicious and homemade waiting for you for dinner. It's like getting a warm hug or settling into a cozy bed at night... few things compare! That's how it feels to tuck into this Homestyle Chicken & Gravy, a classic dish that warms the heart just as much as it fills the belly! Juicy, savory chicken in a crispy, fragrant cornflake coating and then topped with a rich, thick gravy to really enhance the poultry flavor. Mmm, nothing beats this Homestyle Chicken & Gravy, and that's a fact!
There's nothing like returning to the ranch (so to speak!) knowing there's something delicious and homemade waiting for you for dinner. It's like getting a warm hug or settling into a cozy bed at night... few things compare! That's how it feels to tuck into this Homestyle Chicken & Gravy, a classic dish that warms the heart just as much as it fills the belly! Juicy, savory chicken in a crispy, fragrant cornflake coating and then topped with a rich, thick gravy to really enhance the poultry flavor. Mmm, nothing beats this Homestyle Chicken & Gravy, and that's a fact!
Ingredients
For 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
Directions
- In a shallow bowl, combine the cornflakes, the poultry seasoning, the paprika, 1/4 teaspoon of the salt, the dried thyme, and 1/4 teaspoon of the pepper.
- Place 2 tablespoons of the evaporated milk in another shallow bowl.
- Dip the chicken in the milk and then roll it in the cornflake mixture.
- In a large nonstick skillet, cook the chicken in the oil over medium heat until a thermometer inserted into the thickest part reads 170 degrees F, about 6-8 minutes per side.
- In a small saucepan, melt the butter.
- Stir the flour, the remaining pepper, and the remaining salt into the butter until smooth.
- Gradually stir the remaining evaporated milk, the broth, and the sherry into the gravy mixture.
- Bring the gravy mixture to a boil and cook and stir until thickened, about 1-2 minutes.
- Stir the chives into the gravy.
- Serve the chicken topped with the gravy.
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