Ingredients

  • 6 chicken breast halves (mediums, 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

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.
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NutritionView more

250Calories
Sodium17%DV400mg
Fat14%DV9g
Protein65%DV33g
Carbs2%DV7g
Fiber0%DV0g

PER SERVING *

Calories250Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat2g10%
Trans Fat
Cholesterol95mg32%
Sodium400mg17%
Potassium640mg18%
Protein33g65%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate7g2%
Dietary Fiber0g0%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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