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| SOUTHERN SUNDAY CHICKEN | ||
| Yields 4 | ||
| 1/2 cup all-purpose flour 1 tsp. paprika 1/4 to 1/2 tsp. dried thyme 1/4 tsp. celery seed 1/4 tsp. pepper 1/8 tsp. garlic powder 4 boneless, skinless chicken breast halves (1 lb.) 2 tsp. butter or margarine 1/4 cup chopped onion 1/4 cup chopped celery 3 fresh mushrooms, sliced 1 can (14-1/2 oz.) chicken broth 3 tbsp. all-purpose flour 1 cup evaporated milk Hot cooked noodles |
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| In a large resealable bag, combine the first six ingredients. Cut chicken pieces into thirds; place in the bag and shake to coat. In a large nonstick skillet, melt butter. Brown chicken on all sides; remove and keep warm. Add 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 over noodles. | ||