I fixed this for DH’s dinner last night and it was terrific! It’s going to be one of my favorites!
[U][B]Southern Sunday Chicken[/B][/U]
1/2 cup all-purpose flour
1 teaspoon paprika
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon celery seed
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 1/2 ounces) chicken broth
3 tablespoons all-purpose flour
1 cup evaporated milk
Hot cooked noodles
In a large resealable bag, combine the first six ingredients. Cut chicken pieces in to thirds; place in the bag and shake to coat. In a large nonstick skillet, melt butter. Brown chicken on all sides; remove and keep warm. Add onion, celery and mushroomds to drippings and cook until tender. Return chicken to the pan; add broth. Cover and simmer for 15 minutes. In a small bowl, whisk flour and milk until smooth. Add to pan; cook and stir for 2 minutes or until thickened and bubbly. Serve over cooked noodles.
Yeild: 4 servings
This is a recipe from Maurine Seavers of Oliver Springs, Tennessee.
Susie in MN