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Instructions |
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In a shallow bowl, combine the first six ingredients. Place milk in
another shallow bowl. Dip chicken in milk, then roll in cornflake
mixture.
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In a large nonstick skillet, cook chicken in oil over medium heat for
6 - 8 minutes on each side or until a meat thermometer reads 170
degrees.
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Remove chicken from pan. Melt butter. Stir in the flour, pepper and
salt until smooth. Gradually stir in the milk and broth. Bring to a
boil; cook and stir for 1 - 2 minutes unil thickened. Stir in
chives.
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Serve with 2 TB gravy over each chicken breast.
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Serving
Suggestions |
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1 breast with 2 TB gravy = 274 calories; 20 g carbs, 28 g protein, 8 g fat
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Originally Submitted
4/10/2012
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