Crisp Oven-Fried Chicken with Cream Grav
Source of Recipe
Aunt Saunny
Ingredients:
3 egg whites (or 1/3 cup egg substitute)
1/4 cup skim milk
6 boned and skinned chicken breast halves
1/4 cup all-purpose flour
1 1/4 cups corn flakes -- finely crushed
1/2 cup dry bread crumbs (unseasoned)
butter-flavored cooking spray
salt and pepper -- to taste
Creamy Gravy
2 tablespoons margarine
1/4 cup all-purpose flour
2 cups skim milk (or fat free half and half)
1 teaspoon chicken bouillon
1/4 cup nonfat sour cream
salt and pepper -- to taste
Directions:
Beat egg whites and milk until blended in shallow bowl.
Coat chicken breasts with flour; dip into egg mixture and coat
generously with combined corn flakes and bread crumbs.
Spray baking pan with cooking spray. Place chicken, meat side up, in
baking pan; spray generously with
cooking spray and sprinkle lightly with salt and pepper.
Bake at 350 until chicken is browned and juices run clear, 45 to 60
minutes.
Cream Gravy:
Melt margarine in medium saucepan; stir in flour and cook over
medium low heat 1 minute, stirring constantly. Whisk in milk and
bouillon crystals; heat to boiling. Boil, stirring constantly,
until thickened, about 1 minute.
Stir in sour cream and cook 1 to 2 minutes; season to taste with
salt and pepper.
Serve chicken with cream gravy.
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