INGREDIENTS

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt (optional)
  • 1 teaspoon paprika
  • 1/4-1/2 teaspoon dried thyme
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 4 boneless skinless chicken breast halves (1 pound)
  • 2 teaspoons butter or margarine
  • 1/4 cup chopped onions
  • 1/4 cup chopped celery
  • 3 fresh mushrooms , sliced
  • 1 (14 1/2ounce)can chicken broth
  • 3 tablespoons all-purpose flour
  • 1 cup evaporated milk
  • hot cooked noodles

DIRECTIONS

  1. In a large resealable bag, combine the first seven ingredients.
  2. Cut chicken pieces into thirds; place in the bag and shake to coat.
  3. In a large nonstick skillet, melt butter. Brown chicken on all sides; remove and keep warm.
  4. Add onion, celery and mushrooms; cook until tender.
  5. Return chicken to the pan; add broth. Cover and simmer for 15 minutes.
  6. In a small bowl, whisk flour and milk until smooth.
  7. Add to pan; cook and stir for 2 minutes or until thickened and bubbly.
  8. Serve over noodles.
  9. Yield: 4 servings.