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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Southern fried chicken is a tradition here. I created this recipe as a substitute, and my husband thinks it's wonderful. Ingredients:
1/2 cup king arthur unbleached 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 king arthur unbleached all-purpose flour |
1 cup evaporated milk |
hot cooked noodles |
Directions:
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.
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