Baked Chicken with Milk Gravy |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Baked chicken is quick, easy and makes such great comfort food, Shirley Glaab notes from Hattiesburg, Mississippi. With fresh vegetables and a creamy gravy, this version is sure to warm you through and through. Ingredients:
6 teaspoons king arthur unbleached all-purpose flour, divided |
1/4 teaspoon salt |
1/4 teaspoon ground mustard |
1/4 teaspoon pepper, divided |
2 boneless skinless chicken breast halves (6 ounces each) |
1/4 cup lemon juice |
1 plum tomato, cut into wedges |
1 small onion, sliced |
4 medium fresh mushrooms, sliced |
2 teaspoons butter |
1/3 cup 2% milk |
Directions:
1. In a small bowl, combine 5 teaspoons flour, salt, mustard and 1/8 teaspoon pepper. Brush chicken with lemon juice, then sprinkle both wides with flour mixture. Place in an 11-in. x 7-in. baking dish coated with cooking spray.
2. Arrange tomato, onion and mushrooms around chicken. Dot with butter; sprinkle with remaining pepper. Bake at 425° for 20-25 minutes or until a meat thermometer reaches 170°.
3. Remove chicken and vegetables; keep warm. Pour pan drippings and loosened browned bits into a small saucepan. Stir milk into remaining flour until smooth; gradually stir into saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and vegetables. Yield: 2 servings.
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