Ingredients
1/2 cup all-purpose flour1 teaspoon salt, optional1 teaspoon paprika1/4 to 1/2 teaspoon dried thyme1/4 teaspoon celery seed1/4 teaspoon pepper1/8 teaspoon garlic powder4 boneless skinless chicken breast halves (1 pound)2 teaspoons butter1/4 cup chopped onion1/4 cup chopped celery3 fresh mushrooms, sliced1 can (14-1/2 ounces) chicken broth3 tablespoons all-purpose flour1 cup evaporated milkHot cooked noodles
Preparation
In a large resealable bag, combine the first seven ingredients. Cut chicken pieces into thirds; place in the bag and shake to coat.
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.
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.
