Country Chicken with Gravy

I recently received a subscription to Taste of Home Magazine from my Mom, thanks Mom!! I pulled out a bunch of recipes that I wanted to try, and this was one of them. It was such a yummy chicken dinner and this gravy that you put on top of the chicken just puts it over the top! My husband and I both feel like this is a "keeper" recipe! I can't wait to make it again!

Country Chicken with Gravy
photo and slightly adapted recipe from www.Taste of Home.com

Print Recipe
3/4 cup crushed cornflakes
1/2 tsp poultry seasoning
1/2 tsp paprika
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 Tbls evaporated milk
4 boneless skinless chicken breast halves (my kids like "chicken fingers" better so I cut my chicken into smaller chunks)
2 tsp canola oil

GRAVY:
1 Tbls butter
1 Tbls flour
1/4 tsp pepper
1/8 tsp salt
1/2 cup evaporated milk
1/4 cup chicken broth
1 tsp sherry or additional broth (I just used a little extra broth)
2 Tbls minced chives

In a shallow bowl (I use a pie tin) 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 med heat for 6-8 min on each side or until a meat thermometer reads 170 degrees (so I hate cooking chicken like this because it never turns out good for me, so instead, I put mine in a 9 x 13 pan sprayed with cooking spray. I then cook it in a 350 oven for 45 min - 1 hour).

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 boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken.

Recipe Source:  Photo and Recipe from www.TasteofHome.com