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Boneless Fried Chicken w/milk gravy Recipe

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This recipe for Boneless Fried Chicken w/milk gravy is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
1 tsp McCormick Montreal Chicken seasoning
½ tsp ground black pepper
¼ tsp salt
½ tsp paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
4 Tbls olive oil
1 egg
1-2 Tbls water

GRAVY
2 Tbls flour
2 cps milk or 1 cp milk and 1 cp chicken broth
Directions:
Directions:
In a shallow dish, mix together the Montreal seasoning, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the water and egg.

Lay the chicken breasts on a cutting board and using a sharp knife cut the breast in half horizontally. Try to get both pieces about the same thickness so they cook evenly.

Heat the olive oil in a 14” frying pan over a med heat. Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.

Fry chicken for about 6-8 minutes per side, or until the chicken is cooked through and nicely browned. When turning the chicken use metal tongs and not a fork to keep the juices in the chicken. When checking to see if it’s done you can poke it with a fork, if the juices run clear it is done.

Set the cooked chicken aside and add the flour to the residual oil in the pan. Scrape the browned bits off the bottom of the pan and let the flour rue brown lightly. Add the liquid that you choose and whisk gently as it warms to blend the flour rue into the liquid. Heat slowly (med/lo) until it thickens nicely.
Personal Notes:
Personal Notes:
Cutting the chicken breast in half makes it cook quicker which makes for a tender, juicy piece of chicken.

I prefer the all milk gravy but the milk/chicken broth gravy is good too.

 

 

 

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