Thursday, February 07, 2013

Breaded Chicken with Gravy

Chicken, gravy and mashed potatoes is another family favorite! This is what we call fried chicken in our family because we don't eat traditional fried chicken. This is simply baked chicken with a nice crunchy crust. You can use this to create an awesome gluten free meal or maybe you just want to enjoy a healthier option than frying chicken.
1/3 c plain yogurt (Greek or homemade works best because it's thicker)
1 egg
1/4 c milk (I use coconut milk but almond milk or white milk is fine too)
2 cups corn flakes, crushed
4 boneless, skinless chicken breasts
  • Whisk yogurt, egg, and milk on a large plate. The mixture shouldn't be too thin or it won't stick to the chicken. Add a little more yogurt if it's too thin. 
  • Rinse the chicken breasts and remove the excess water with a paper towel. 
  • Pour corn flakes into a large plastic baggie, seal it and using a rolling pin, roll over the top of the baggie until the corn flakes are crushed and look like crumbs. 
  • Roll the chicken in the liquid mixture so both sides are covered.
  • Place chicken in the baggie with the corn flakes, seal the top and shake the bag until the chicken is covered in corn flake crumbs. Repeat with each piece of chicken.
  • Place chicken on a parchment lined baking sheet and bake at 350F for an hour. That's it!
Serve with your favorite side dishes, we like mashed potatoes and gravy! I always make gluten free gravy because it is actually better than any traditional gravy, and it doesn't give you that heavy feeling after you eat it. Here's the recipe if you want to try something different.
Gravy Instructions: 
2 c chicken stock or broth
1/4 c white rice flour (you can use all purpose flour if you don't want need gluten free)
1/2 c milk (coconut, almond, or white milk)
Seasoning to taste such as coarse ground pepper and sea salt
In a small to medium pan, boil the chicken stock over medium heat on the stove. I use a glass measuring cup to mix the flour and milk together. Slowly add the flour to the stock and whisk as you are adding.Turn the heat down on the stove and keep whisking until your gravy starts to thicken. It usually takes a couple of minutes. It depends on how thick you like your gravy, but you may want to add more flour and milk. The key to lumpy free gravy, is to mix your flour and cold milk first before you add them to the stock. Enjoy!
Love and peace,
~ Simply Tammi


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