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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Fried chicken on Sunday is a long standing tradition in the South and brings back fond memories of all the Sundays when I was growing up when we would go to Granny's house after church and she would always have....fried chicken! This is a delicious dish from my Best of Country Cooking Cookbook collection with good Southern flavor, but a little healthier than the meals I remember. I don't think I've ever actually made this on Sunday, but it's good whenever I do! I keep the original name because it's easy to remember and stands out among my MANY chicken recipes. Ingredients:
1/2 cup all-purpose flour |
1 teaspoon salt (optional) |
1 teaspoon paprika |
1/4-1/2 teaspoon dried thyme |
1/4 teaspoon celery seed |
1/4 teaspoon pepper |
1/8 teaspoon garlic powder |
4 boneless skinless chicken breast halves (1 pound) |
2 teaspoons butter or 2 teaspoons margarine |
1/4 cup chopped onion |
1/4 cup chopped celery |
3 fresh mushrooms, sliced |
1 (14 1/2 ounce) can chicken broth |
3 tablespoons all-purpose flour |
1 cup evaporated milk |
hot cooked noodles |
Directions:
1. In a large resealable bag, combine the first seven ingredients.
2. Cut chicken pieces into thirds; place in the bag and shake to coat.
3. In a large nonstick skillet, melt butter. Brown chicken on all sides; remove and keep warm.
4. Add onion, celery and mushrooms; cook until tender.
5. Return chicken to the pan; add broth. Cover and simmer for 15 minutes.
6. In a small bowl, whisk flour and milk until smooth.
7. Add to pan; cook and stir for 2 minutes or until thickened and bubbly.
8. Serve over noodles.
9. Yield: 4 servings.
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