Southern Sunday Chicken

Wednesday, May 6, 2009

Think southern fried chicken and gravy but with less fat. This is also a good meal to sneak extra vegetables into. I added celery, onions and carrots, but you could also put in peas or corn; whatever your little ones will eat. The gravy has a great way of "hiding" the veggies to make them easier to go down. The recipe suggests serving the chicken and gravy with steamed rice or noodles but I think it would be awesome to try it over a baked potato to keep with the whole southern feel of the dish.

45 minutes
Recipe By:


1/2 cup flour
1 tsp salt
1 tsp paprika
1/3 tsp dried thyme
1/4 tsp celery seed
1/4 tsp pepper
1/8 tsp garlic powder
1 lb. boneless skinless chicken breast
2 tsp butter
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1 (14.5-oz) can chicken broth
3 TBSP flour
1 cup evaporated milk
salt for seasoning
Hot cooked noodles or rice


1. In a large resealable bag, combine the first seven ingredients.
2. Cut chicken into pieces; place in the bag and shake to coat.
3. In a large nonstick skillet, melt butter.
4. Brown chicken on all sides; remove and keep warm. (About 10 minutes.)
5. Chopped onion, carrots, and celery.
6. Add onion, carrots, and celery to the pan; cook until tender.(About 5 minutes.)
7. Return chicken to the pan; add broth.
8. Cover and simmer for 15 minutes.
9. In a small bowl, whisk flour and evaporated milk until smooth.
10. Add to pan; cook and stir for 2 minutes or until thickened and bubbly. (Watch carefully, it can get really thick. If it gets too thick for your liking add more chicken broth to thin it out.)
11. (Before serving, taste the sauce and season with salt. The gravy has great flavor but it is really mild so it needs salt to bring it out.)
12. Serve over hot cooked noodles or rice.