Lower-Fat Fried Chicken with Creamy Gravy
Recipe from
Better Homes and Gardens
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.
Ingredients
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6medium chicken breast halves, skinned (2-1/4 pounds total)see savings
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1/4 cupall-purpose floursee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoonpaprikasee savings
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1/8 to 1/4 teaspoonpeppersee savings
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2 tablespoonscooking oilsee savings
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1/2 cupevaporated skim milksee savings
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1/2 cupchicken brothsee savings
Directions
1.
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.
2.
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.
3.
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.
4.
Pour fat from skillet and discard.
5.
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: Calories 219, Total Fat 8 g, Cholesterol 73 mg, Sodium 332 mg, Carbohydrate 6 g, Protein 29 g. Percent Daily Values are based on a 2,000 calorie diet.
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