Southern Sunday Chicken Recipe

4 3 5
Southern Sunday Chicken Recipe
Southern Sunday Chicken Recipe photo by Taste of Home
Publisher Photo

Southern Sunday Chicken Recipe

Read Reviews
4 3 5
Publisher Photo
Southern fried chicken is a tradition here. I created this recipe as a substitute, and my husband thinks it's wonderful.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 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

Nutritional Facts

1 piece: 273 calories, 4g fat (0 saturated fat), 67mg cholesterol, 183mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch.

  • 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
  1. In a large resealable bag, combine the first seven ingredients. Cut chicken pieces into thirds; place in the bag and shake to coat.
  2. 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.
  3. 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

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Reviews forSouthern Sunday Chicken

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MY REVIEW
cclarkncrrcom User ID: 1005184 58739
Reviewed Feb. 27, 2012

"The taste of this was okay. It was a lot of work for what it ended up being."

MY REVIEW
LadyNaava User ID: 1971856 29896
Reviewed Apr. 5, 2010

"My family really liked this. I put about half as much paprika as the recipe suggested- as I am sensative to paprika."

MY REVIEW
jules.i.m User ID: 1847310 52790
Reviewed Aug. 14, 2008

"This was really good, I had to add some salt free seasoning to the sauce though, it didn't have much flavor. After that though it was excellent"

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