Southern fried chicken is a tradition here. I created this recipe as a substitute, and my husband thinks it's wonderful.
- 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
- 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 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.
Originally published as Southern Sunday Chicken in Country August/September 1998, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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