Country Chicken with Gravy

I made this recipe back in 2008 and I think I forgot to post it. Anyway, if I remember, it was pretty good. A crunchy coating and juicy inside.

Recipe: Taste of Home

3/4 cup crushed cornflakes
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fat-free evaporated milk
4 boneless skinless chicken breast halves (4 ounces)
2 teaspoons canola oil

GRAVY:
1 tablespoon butter
1 tablespoon flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1/4 cup condensed chicken broth, undiluted
1 teaspoon additional condensed chicken broth
2 tablespoons snipped chives

In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until juices run clear.
Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry or additional broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken. Yield: 4 servings.