Lower-Fat Fried Chicken with Creamy Gravy

By using only chicken breasts, a minimum amount of oil, and evaporated skim milk in the gravy, we created a healthy version of this Southern favorite.

Lower-Fat Fried Chicken with Creamy Gravy
1 hr 10 mins
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  • 6 medium chicken breast halves, skinned (2-1/4 pounds total)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/8- 1/4 teaspoon pepper
  • 2 tablespoons cooking oil
  • 1/2 cup evaporated skim milk
  • 1/2 cup chicken broth
In a plastic bag combine flour, salt, paprika, and pepper. Add two chicken breasts at a time to the bag; shake to coat. Remove chicken from bag, shaking off any excess coating in the bag. Reserve remaining flour mixture.
In a 12-inch skillet heat cooking oil. Add chicken and cook, uncovered, over medium heat for 10 to 15 minutes, turning to brown evenly.
Reduce heat; cover tightly. Cook 30 minutes. Uncover and cook 10 to 15 minutes more or until chicken is tender and no longer pink. Drain chicken on paper towels. Keep warm.
Pour fat from skillet and discard.
For gravy, in a small bowl slowly stir milk into reserved flour mixture. Stir in chicken broth. Add mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve gravy over chicken. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 219, Fat, total (g) 8, chol. (mg) 73, carb. (g) 6, pro. (g) 29, sodium (mg) 332, Percent Daily Values are based on a 2,000 calorie diet
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