Chicken with Skillet Gravy
Ingredients
1/3 cup fine dry seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon paprika
1 egg, lightly beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
2 tablespoons cooking oil
3 tablespoons all-purpose flour
1/4 teaspoon dried sage, crushed
3 tablespoons butter
1 14-ounce can chicken broth
1 16-ounce package refrigerated mashed potatoes, heated according to
package directions
Directions
1. 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.
2. 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.
3. 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.