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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup all-purpose flour |
1 teaspoon paprika |
1/4 to 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 margarine |
1/4 cup chopped onion |
1/4 cup chopped celery |
3 fresh mushrooms, sliced |
1 can (14-1/4 ounces) chicken broth |
3 tablespoons all-purpose flour |
1 cup evaporated milk |
hot cooked noodles |
Directions:
1. In a large resealable bag, combine the first six ingredients.
2. Cut chicken pieces into thirds; place in the bag and shake to coat.
3. In a large nonstick skillet, melt butter.
4. Brown chicken on all sides; remove and keep warm.
5. Add onion, celery and mushrooms; cook until tender.
6. Return chicken to the pan; add broth.
7. Cover and simmer for 15 minutes.
8. In a small bowl, whisk flour and milk unti smooth.
9. Add to pan; cook and stir for 2 minutes or until thickened and bubby.
10. Serve over noodles.
11. Yield: 4 servings.
12. NUTRITIONAL ANALYSIS:
13. One serving (prepared with margarine, low-sodium broth and evaporated skim milk; calculated without noodles) equals 273 calories, 183 mg sodium, 67 mg cholesterol, 27 gm carbohydrate, 32 gm protein, 4 gm fat. Diabetic Exchanges: 3 very lean meat, 1-1/2 vegetable, 1 starch.
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