From Paulette Vickery's Recipe Collection

BB: COUNTRY CHICKEN WITH CREAMY GRAVY

main dish, poultry

1 1/2 cup corn flakes, crushed
1 teaspoon paprika
1 teaspoon poultry seasoning
1/2 teaspoon whole thyme
1/2 teaspoon light salt
1/2 teaspoon pepper
3 each egg beaters
6 each chicken breasts
2 cup creamy gravy, containing:
2 tablespoon liquid butter buds
2 tablespoon flour
1 cup evaporated skim milk
1/2 cup nonfat canned chicken broth
2 teaspoon sherry
1/4 teaspoon light salt
1/2 teaspoon white pepper
3 tablespoon chopped fresh chives

Place corn flakes, paprika, poultry seasoning, thyme, salt, and pepper in a shallow dish, stirring well to combine. Pour egg beaters in a shallow bowl or dish. Dip chicken breasts in egg beaters to coat. Dredge chicken in corn flake mixture. Place coated chicken in an 11-7 baking dish with thickest portions towards outside of dish. Cover and microwave on high for 12 minutes, or until chicken is done. Rotate dish 1/2 turn every 4 minutes. You can also bake chicken in the oven at 350 degrees for 30-35 minutes. Spoon creamy gravy evenly over chicken. Serve immediately. To make creamy gravy, combine liquid butter buds and flour in a sauce pan on top of stove. Over low heat gradually add milk, broth, and sherry, stirring until smooth. Cook until thickened. Add salt, pepper, and chives. Serve over chicken. Makes 2 cups gravy. Per serving: fat 3 G, cholesterol 75 MG, fiber 0 G, calorries 230, 12 percent from fat, protein 34 G, carbohydrate 13 G, sodium 343 MG.

Yield: 6 servings






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