Country Chicken With Gravy

• 3/4 cup crushed cornflakes
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 tablespoons fat-free evaporated milk
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 teaspoons canola oil
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1/2 cup fat-free evaporated milk
• 1/4 cup condensed chicken broth, undiluted
• 1 teaspoon sherry or additional condensed chicken broth
• 2 tablespoons minced chives

1. In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
2. In a
3. , cook chicken in oil over medium heat until a thermometer reads 170u0b0, 6-8 minutes on each side.
4. 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.

cornflakes, poultry seasoning, paprika, salt, thyme, pepper, milk, chicken breast halves, canola oil, butter, flour, pepper, salt, milk, condensed chicken broth, sherry, chives

Taken from www.tasteofhome.com/recipes/country-chicken-with-gravy/ (may not work)