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Title: Country Chicken & Gravy
Categories: Breads, Herbs, Dairy, Poultry
Yield: 4 servings
3/4 c Crushed cornflakes
1/2 ts Poultry seasoning
1/2 ts Paprika
1/4 ts Salt
1/4 ts Dried thyme
1/4 ts Pepper
2 tb Evaporated milk
4 Chicken breast halves
- (4 oz ea); boned, skinned
2 ts Oil
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1 tb Butter
1 tb A-P flour
1/4 ts Pepper
1/8 ts Salt
1/2 c Evaporated milk
1/4 c Condensed chicken broth;
- undiluted
1 ts Sherry or add'l broth
2 tb Chives; minced
In a shallow bowl, combine the first 6 ingredients.
Place milk in another shallow bowl. Dip chicken in milk,
then roll in cornflake mixture.
In a large nonstick skillet, cook chicken in oil over
medium heat until a thermometer reads 170 , 6-8 minutes
on each side.
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 until thickened, 1-2 minutes. Stir in chives. Serve
with chicken.
Recipe by Ruth Helmuth, Abbeville, South Carolina
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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