1 frying chicken, cut up
6 tbsp. seasoned bread crumbs
1 (10 1/2 oz.) can chicken consomme
1/2 c. instant nonfat dry milk
1 tbsp. arrowroot or cornstarch
Minced fresh parsley
2 tbsp. dry sherry wine

Trim all fringe fat from chicken. Shake the pieces in a bag containing the bread crumbs until lightly coated, put skin side down, in a nonstick roasting pan. Add no fat. Bake in preheated 375 degree oven for 30 minutes, then turn and bake another 30 minutes until tender.

Skim the fat globules from consomme, then combine with the remaining ingredients in a saucepan. Cook, stirring, over moderate heat until thickened. Thin to gravy consistency with boiling water. 6 servings, 198 calories each.