Step 1

In a shallow bowl, combine the cornflakes, the poultry seasoning, the paprika, 1/4 teaspoon of the salt, the dried thyme, and 1/4 teaspoon of the pepper.

Step 2

Place 2 tablespoons of the evaporated milk in another shallow bowl.

Step 3

Dip the chicken in the milk and then roll it in the cornflake mixture.

Step 4

In a large nonstick skillet, cook the chicken in the oil over medium heat until a thermometer inserted into the thickest part reads 170 degrees F, about 6-8 minutes per side.

Step 5

In a small saucepan, melt the butter.

Step 6

Stir the flour, the remaining pepper, and the remaining salt into the butter until smooth.

Step 7

Gradually stir the remaining evaporated milk, the broth, and the sherry into the gravy mixture.

Step 8

Bring the gravy mixture to a boil and cook and stir until thickened, about 1-2 minutes.

Step 9

Stir the chives into the gravy.

Step 10

Serve the chicken topped with the gravy.