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 (4 ounces each)

2 teaspoons canola oil

1 tablespoon butter

1 tablespoon all-purpose 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 sherry or additional condensed chicken broth

2 tablespoons minced chives

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Preheat oven to 400°F (200°C) and lightly grease a baking dish.
In a shallow bowl, combine crushed cornflakes, poultry seasoning, paprika, salt, thyme, and pepper.
Dip each chicken breast in evaporated milk, then coat evenly with cornflake mixture.
Heat canola oil in a large skillet over medium-high heat. Brown chicken 2–3 minutes per side until golden. Transfer to the prepared baking dish.
Bake chicken 15–20 minutes, or until internal temperature reaches 165°F (74°C).
Meanwhile, prepare the gravy: melt butter in a small saucepan over medium heat. Stir in flour, pepper, and salt, cooking 1–2 minutes.
Gradually whisk in evaporated milk, condensed chicken broth, and sherry (if using). Simmer 2–3 minutes until thickened. Stir in chives.
Serve chicken topped with warm gravy.

Swap cornflakes for crushed crackers or panko breadcrumbs for a different texture.

Add garlic powder or smoked paprika to the coating for extra flavor.

Use skin-on chicken thighs for a juicier option.

Garnish with fresh parsley or thyme along with chives.

For a lighter version, bake chicken without pan-frying first.