Country Chicken with Gravy

Sometimes I'm just in the mood for some classic comfort food and this totally hit the spot! I saw the recipe in an old Taste of Home magazine and was excited that a "fried" chicken and gravy recipe was nearly gluten free. I traded out the flour for cornstarch and served it up with Baked Parmesan Broccoli and mashed red potatoes and it was SO good. I LOVED the gravy most of all and next time I'll make some extra of it.

Ingredients:
* 3/4 cup crushed cornflakes
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 teaspoon dried thyme
* 1/4 teaspoon pepper
* 2 tablespoons fat-free evaporated milk
* 4 boneless skinless chicken breast halves
* 2 teaspoons canola oil
GRAVY:
* 1 tablespoon butter
* 1 tablespoon all-purpose flour (I used cornstarch)
* 1/4 teaspoon pepper
* 1/8 teaspoon salt
* 1/2 cup fat-free evaporated milk
* 1/4 cup condensed chicken broth, undiluted (I wasn't sure if this was different than a normal can of broth so I threw in a little chicken bouillon just in case :-)
* 1 teaspoon sherry or additional condensed chicken broth
* 2 tablespoons minced chives

Directions:
* 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 a meat thermometer reads 170°.
* Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken. Yield: 4 servings.