Ingredients
3/4 cup crushed cornflakes1/2 teaspoon poultry seasoning1/2 teaspoon paprika1/4 teaspoon salt1/4 teaspoon dried thyme1/4 teaspoon pepper2 tablespoons fat-free evaporated milk4 boneless skinless chicken breast halves (4 ounces each)2 teaspoons canola oilGRAVY:1 tablespoon butter1 tablespoon all-purpose flour1/4 teaspoon pepper1/8 teaspoon salt1/2 cup fat-free evaporated milk1/4 cup condensed chicken broth, undiluted1 teaspoon sherry or additional condensed chicken broth2 tablespoons minced chives
Preparation
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.
