Southern Sunday Chicken

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.

• Ready In: 55 mins
• Serves: 4

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 1/2ounce) 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.