Total Time
55mins
Prep 15 mins
Cook 40 mins

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 Nutrition

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.
Most Helpful

5 5

This is really tasty and was easy to put together. I made it with chicken tenders and a shallot rather than the onion. The only addition it needed was a little salt in the sauce; I added about 3/4 tsp in the chicken breading and used low sodium chicken broth but other than that it was perfect! Made for May 'Farm Cooking' with Andi Tag 5/2010.