Country Chicken and Gravy Recipe
This comforting Country Chicken and Gravy recipe features tender boneless, skinless chicken breasts coated in a crispy cornflake crust and served with a creamy, flavorful homemade gravy. Perfect for a quick and satisfying dinner, this dish brings classic Southern-inspired flavors to your table in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
- Diet: Low Fat
Ingredients
Scale
Chicken Coating
- 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
Instructions
- Prepare the coating: In a shallow bowl, combine the crushed cornflakes, poultry seasoning, paprika, salt, dried thyme, and pepper to create the seasoned coating mixture. In a separate shallow bowl, pour the fat-free evaporated milk.
- Coat the chicken: Dip each boneless skinless chicken breast half first into the evaporated milk, allowing any excess to drip off. Then roll the chicken in the seasoned cornflake mixture ensuring it’s evenly coated on all sides.
- Cook the chicken: Heat the canola oil in a large nonstick skillet over medium heat. Place the coated chicken breasts in the skillet and cook approximately 6-8 minutes on each side, or until a meat thermometer inserted into the thickest part of the chicken reads 170°F, indicating the chicken is fully cooked and juicy.
- Make the gravy: While the chicken cooks, melt the butter in a small saucepan over medium heat. Stir in the all-purpose flour, pepper, and salt until smooth to form a roux. Gradually whisk in the fat-free evaporated milk, condensed chicken broth, and sherry (or extra broth). Bring the mixture to a gentle boil and cook, stirring constantly, until the gravy thickens, about 1-2 minutes.
- Finish and serve: Remove the gravy from heat and stir in the minced chives for a fresh, aromatic touch. Serve the creamy gravy warm alongside the crispy country chicken breasts for a delicious meal.
Notes
- Use a meat thermometer to ensure chicken is cooked safely and remains moist.
- You can substitute crushed cornflakes with crushed crackers or breadcrumbs for a different texture.
- For a richer gravy, you may add a splash of cream instead of evaporated milk.
- Sherry can be omitted if you prefer a non-alcoholic version; use extra chicken broth instead.
- Cooking times may vary slightly depending on skillet thickness and stove heat – adjust accordingly.
Keywords: country chicken, chicken gravy, cornflake crust, southern chicken recipe, skillet chicken, comfort food
Find it online: https://epicrecipebox.com/country-chicken-and-gravy-recipe/