Recipe by Tina A
Another favorite from "More Fat Free & Ultra Low Fat Recipes from Doris' Kitchen" by Doris Cross in Stillwater, OK. I have never tried the gravy myself. If you follow the instructions the chicken is yummy.
Top Review by HokiesMom
I'm definitely giving this recipe 5 stars. There are a few issues with your instructions though that should be corrected/edited as a new cook would not catch them and then this recipe would not turn out for them. You listed salt/pepper up with the chicken ingredients - but don't say where to add. You can add to the cornflake mixture but I really think it should wait until you make the gravy. This brings up another little issue - there is no "fat" from cooking the chicken so placing the gravy in the pan would not work as it needs a binder - which is where the butter/margarine comes in. After removing the chicken, I placed them in a baking dish and continued cooking/warming in the oven while I made the gravy. Then remove the pieces of cornflakes left in the pan (the pan will be dry) and add the butter/margarine to the pan and melt till bubbling. Now add the flour and stir until well mixed and bubbling a bit. Slowly pour in the other wet ingredients (chicken stock and milks) and continue whisking while pouring over a med-low heat. Once you see this starting to thicken turn the heat down lower and add the salt and pepper. Following this method provided a smooth/silky gravy which had awesome flavor! The chicken was so moist and the gravy took it over the top. Better than anything a restaurant could serve ! Made for the Naked Photo Event in the Photo Forum Sept 2012.
- 4 boneless skinless chicken breasts
- 2 egg whites, slightly beaten
- 2 cups corn flakes
- salt and pepper
- 4 tablespoons flour
- 1 cup chicken broth, spoon off fat
- 1⁄2 cup evaporated skim milk
- 1 cup skim milk
- 2 teaspoons Molly McButter
- salt and pepper
Directions See How It's Made
- Lightly pound chicken breasts with table knife handle until they are thinner, larger and lightly tenderized.
- Dip in egg white and roll in crushed corn flakes.
- In skillet sprayed with nonstick cooking spray, brown and cook over medium-low heat 5-6 minutes on each side. (Will burn easily; keep heat fairly low.) Turn only once. When chicken is done, remove from skillet.
- Add flour to skillet and brown over medium heat, stirring occasionally. This will burn easily. Remove skillet from heat and set aside.
- In medium bowl, combine remaining gravy ingredients. Using a whisk, with skillet still removed from heat, add gravy liquid while stirring. Return to heat, whisk and stir until gravy thickens. Serve gravy spooned over chicken. Enjoy!