Chicken with Skillet Gravy
cup fine dry seasoned bread crumbs
tablespoons grated Parmesan cheese
egg, lightly beaten
skinless, boneless chicken breast halves (about 1-1/4 pounds total)
tablespoons cooking oil
teaspoon dried sage, crushed
14 ounce can chicken broth
16 ounce package refrigerated mashed potatoes, heated according to package directions
- In a shallow dish combine bread crumbs, cheese, and paprika; set aside. In another shallow dish combine egg and milk. Sprinkle chicken pieces with salt and ground black pepper. Dip chicken pieces into egg mixture, dredge through crumb mixture to coat.
- In a 12-inch heavy skillet heat oil over medium-high heat until a few of the remaining bread crumbs sizzle when added to skillet. Add chicken pieces to the skillet; reduce heat to medium. Cook, uncovered, for 12 to 15 minutes or until chicken is no longer pink (170F), turning once to brown evenly. Transfer chicken to a serving platter; keep warm.
- Stir flour and sage into melted butter in skillet. Add broth. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute. Season with salt and pepper. Serve gravy with chicken and potatoes. Makes 4 servings.
Nutrition Facts(Chicken with Skillet Gravy)
- Per serving:
- 528 kcal cal.,
- 27 g fat
- (12 g sat. fat,
- 180 mg chol.,
- 988 mg sodium,
- 28 g carb.,
- 2 g fiber,
- 42 g pro.
- Percent Daily Values are based on a 2,000 calorie diet