Crispy Chicken with Creamy Gravy Recipe
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Yield:
4 servings
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Total Time:
45 mins
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Prep Time:
30 mins
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Cook Time:
15 mins
Ingredients
- 4 boneless, skinless chicken breast halves (about 4 ounces each)
- 2 tablespoons all-purpose flour
- 1/2 cup panko bread crumbs
- 1 large egg, slightly beaten
- 1 teaspoon seasoning salt
- 1/8 teaspoon black fine grind pepper
- Fresh chopped tarragon to taste (optional)
- As needed Mazola® No-Stick Canola or Butter Flavored Cooking Spray
- 4 tablespoons Mazola® Corn Oil
- 1/2 cup milk
- 1 tablespoon all-purpose flour
- 1 Jar (12 ounces) chicken gravy
- Garlic Salt and Fine Grind Black Pepper to taste
- To taste garlic salt
- And black fine grind pepper
Instructions
- Step 1) Trim fat from chicken. Rinse; pat dry with paper towels. Place chicken between two sheets of plastic wrap. Flatten slightly using smooth side of meat mallet until 1 to 1 1/2 inch thick.
- Step 2) Place 2 tablespoons flour in a large resealable plastic bag. Add chicken and shake to coat. Add egg and shake to coat.
- Step 3) Combine bread crumbs, seasoning salt, pepper and tarragon in a shallow bowl. Roll chicken in mixture.
- Step 4) Heat 2 tablespoons oil in a large nonstick skillet over medium heat, swirling to coat bottom of skillet. Cook chicken 4 to 5 minutes. Flip and add remaining 2 tablespoons of oil and swirl to coat pan. continue to cook chicken until browned and no longer pink in center. Transfer chicken to platter; cover to keep warm.
- Step 5) Combine milk and 1 tablespoon flour in measuring cup. Stir until smooth; set aside.
- Step 6) Add gravy to skillet. Stir in milk and flour mixture; whisk thoroughly. Cook over medium heat until thick and bubbly, 2 to 3 minutes, stirring occasionally. Add garlic salt and pepper to taste. Serve with chicken.
