Country Chicken with gravy

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

• 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 cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
• 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 for 1-2 minutes or until thickened. Stir in chives. Serve with chicken. Yield: 4 servings.

I found a new recipe that is SO good. I also made baked sweet potato's with this meal. Heidi devoured her plate and I made extra gravy. YUM. Give a try. We all love our comfort foods, but this was also a comfort food that was still light enough for seconds.  Enjoy!