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.
- 118.29 ml all-purpose flour
- 4.92 ml salt (optional)
- 4.92 ml paprika
- 1.23-2.46 ml dried thyme
- 1.23 ml celery seed
- 1.23 ml pepper
- 0.59 ml garlic powder
- 4 boneless skinless chicken breast halves (1 pound)
- 9.85 ml butter or 9.85 ml margarine
- 59.14 ml chopped onion
- 59.14 ml chopped celery
- 3 fresh mushrooms, sliced
- 411.06 g can chicken broth
- 44.37 ml all-purpose flour
- 236.59 ml evaporated milk
- hot cooked noodles
- In a large resealable bag, combine the first seven ingredients.
- Cut chicken pieces into 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 mushrooms; 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 noodles.
- Yield: 4 servings.
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.