Southern Sunday Chicken

Submitted by Sweet Diva MJ

"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: 55mins
• Ingredients: 16
• 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 1/2 ounce) 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.

Reviews

[Carolyn W.]

Thanks for great Sunday meal.

 

[AZPARZYCH]

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.