Country Chicken with Gravy

By Addie

This 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. (Taste of Home)

MY NOTES: Flatten the chicken breasts and cook them for less time.
I could flatten one LARGE chicken breast for both Jack and me to share. This was originally a "healthy" recipe (UGH!) but I changed a few of the ingredients back to normal.

Ingredients

• Gravy:
• 3/4 cup crushed corn flake cereal
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons milk
• 4 boneless chicken breast halves
• 2 teaspoons vegetable oil
• ...................................
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1/2 cup milk
• 1/4 cup chicken broth, undiluted
• 1 teaspoon sherry or additional chicken broth
• 2 tablespoons snipped chives

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 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.

In a large nonstick skillet coated with non-stick cooking spray, cook chicken in olive oil over medium heat for 6-8 minutes on each side or until juices run clear.

Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir the milk, broth and sherry or additional broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken.
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REVIEWS:

Hubby loved it!!

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!

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.

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!

Very Tasty!

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!

Really simple and quick to put together definitely lives up to its "country" name. will make again...it was tasty!

Yummy!

I really liked it - my husband ate it but wasn't head over heels about it.

I make this often!!! Everyone LOVES it.

Reviewed on Oct. 16, 2010 by linsvin

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 on Aug. 03, 2010 by chelsearae12

My husband loved this alternative to fried chicken! Quick and easy to make. I baked mine at 350 for about 1/2 hour instead of pan-frying them based on the other ratings and it turned out great!

Excellent recipe, very tasty and wonderful. My husband and sons enjoyed . A new family favorite!

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

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.

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.

Delicious!