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Southern Sunday Chicken

Southern Sunday Chicken
Southern fried chicken is a tradition here. I created this recipe as a substitute, and my husband thinks it's wonderful.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt, optional
  • 1 teaspoon paprika
  • 1/4 to 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
  • 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

Directions

  • 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, brown chicken in butter on all sides;
  • remove and keep warm. Add the onion, celery and mushrooms; cook
  • until tender.
  • Return chicken to the pan; add broth. Cover and simmer for 15
© Taste of Home 2012

2 of 2

Southern Sunday Chicken (continued)

Directions (continued)

  • 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 with noodles. Yield: 4 servings.
Nutrition Facts: 1 serving (prepared with margarine, low-sodium broth and evaporated skim milk and without salt; calculated without noodles) equals 273 calories, 183 mg sodium, 67 mg cholesterol, 27 carbohydrate, 32 gm protein, 4 gm fat. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012