Lower-Fat Fried Chicken With Creamy Gravy
By: Bunny
Published: Wednesday, March 16, 2011 - 8:55pm

Ingredients




6 mediums chicken breast halves, skinned (2- ¼ pounds total)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
2 tablespoons cooking oil
1/2 cup evaporated skim milk
1/2 cup chicken broth

Preparation

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.