Country Chicken With Creamy Gravy

This comforting dish features tender chicken breasts coated in a crunchy, seasoned cornflake crust and baked until golden. The star of the meal is the creamy, velvety gravy made with evaporated milk, chicken stock, and dry sherry, finished with fresh chives and white pepper. It offers a perfect balance of crispy texture and rich, savory flavor. Ideal for a cozy weeknight dinner or a family gathering, this recipe brings classic country-style comfort to your table. Serve with mashed potatoes or biscuits to soak up every last drop of the delicious sauce.

Cooking Method: Baking, Microwave

Cuisine: Southern

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 170.1

Dietary: Gluten-Free Option

Description

This comforting dish features tender chicken breasts coated in a crunchy, seasoned cornflake crust and baked until golden. The star of the meal is the creamy, velvety gravy made with evaporated milk, chicken stock, and dry sherry, finished with fresh chives and white pepper. It offers a perfect balance of crispy texture and rich, savory flavor. Ideal for a cozy weeknight dinner or a family gathering, this recipe brings classic country-style comfort to your table. Serve with mashed potatoes or biscuits to soak up every last drop of the delicious sauce.

Ingredients

3/4 cup Whole grain cornflakes, crushed
1/4 teaspoon Pepper
2 tbsp Evaporated skimmed milk
1/2 tsp Paprika
4 oz Skinned, boned chicken breast
1/2 tsp Poultry seasoning
1/4 tsp Dried whole thyme
1 tbsp Margarine
1 tbsp All purpose flour
1/2 cup Evaporated skimmed milk
1/4 cup Chicken stock
1 tsp Dry sherry
1/4 tsp Ground white pepper
2 tbsp Chopped fresh chives

Directions

1
Preheat your oven to 350F (175C) if baking, or prepare a microwave-safe dish.
2
Crush the cornflakes into fine crumbs and mix with paprika, poultry seasoning, thyme, and pepper in a shallow dish.
3
Pour the evaporated milk into a separate shallow bowl.
4
Dip each chicken breast into the milk, ensuring it is fully coated.
5
Dredge the milk-coated chicken in the cornflake mixture, pressing gently to adhere.
6
Place the coated chicken breasts in a baking dish, arranging them with the thickest parts toward the outside.
7
If baking, cook for 20-30 minutes until the internal temperature reaches 165F and juices run clear. If microwaving, cover with waxed paper and cook on high for 12 minutes, rotating the dish every 4 minutes.
8
While the chicken cooks, make the gravy. Melt margarine in a saucepan over medium heat (or microwave for 30 seconds).
9
Whisk in the flour and cook for 1 minute until bubbly and smooth.
10
Gradually whisk in the evaporated milk, chicken stock, and dry sherry, stirring constantly to prevent lumps.
11
Simmer the mixture for 3-5 minutes, stirring frequently, until the gravy thickens to a creamy consistency.
12
Remove from heat and stir in the white pepper and fresh chives.
13
Optional: For richer flavor, pour the gravy into the pan drippings from the cooked chicken to incorporate the savory bits.
14
Serve the hot chicken immediately, smothered generously with the creamy gravy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 170.1kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 286.2mg12%
Total Carbohydrate 37.8g13%
Dietary Fiber 1.5g6%
Sugars 4.4g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, cornflake crust, creamy gravy, country style, comfort food, dinner recipe, easy chicken, herb seasoning, microwave chicken, pan gravy, poultry seasoning, quick dinner, sherry gravy, southern cooking, thyme, white pepper

Read it online: https://www.chefs-mate.com/recipe/country-chicken-with-creamy-gravy/