Country Chicken With Gravy

• 34 cup crushed corn flakes
• 12 teaspoon poultry seasoning
• 14 teaspoon paprika
• 14 teaspoon dried thyme
• 18 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons fat-free evaporated milk
• 4 (4 ounce) boneless skinless chicken breast halves
• 2 teaspoons canola oil
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 14 teaspoon pepper
• 18 teaspoon salt
• 12 cup fat-free evaporated milk
• 14 cup condensed chicken broth, undiluted
• 1 teaspoon sherry wine
• 2 tablespoons minced chives

1. In a shallow bowl, combine the first 6 ingredients.
2. Place the 2 tablespoons evaporated milk, then dip chicken in milk, and then in the cornflake mixture.
3. In a large non-stick skillet, coated with cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side, or until a meat thermometer reads 170 degrees.
4. In a small saucepan, melt butter, and stir in flour, pepper, and salt until smooth.
5. Gradually stir in the 1/2 cup evaporated milk, broth and sherry, and bring to a boil.
6. Cook and stir fir 1-2 minutes or until thickened.
7. Stir in chives, and serve with chicken.

corn flakes, poultry seasoning, paprika, thyme, salt, pepper, milk, chicken breast halves, canola oil, butter, flour, pepper, salt, milk, chicken broth, sherry wine, chives

Taken from www.food.com/recipe/country-chicken-with-gravy-469337 (may not work)