Sunday Chicken

This recipe is Katja-approved, which is a really big deal in my recipe book. Next to a good ole pot roast, this is my favorite Sunday meal and we have it at least once a month around here. Make sure to serve it with mashed potatoes AND rice. Growing up we were a house divided on whether it should be a potato or rice meal. My dear mom, bless her heart, settled matters by declaring that it was both. Now it just doesn't seem right unless you have a little bit of potato and a little bit of rice (but if you have to choose, go with mashed potatoes. Go team potatoes!). We usually serve it with steamed broccoli, cauliflower and carrots and fresh rolls as well.

½ cup flour

1 tsp salt

1 tsp paprika

½ tsp pepper

Cubed chicken (we usually do one big chicken breast, but we're not big meat eaters)

1/4 cup shortening

1 onion, diced

2 stalks celery, chopped

Spoonful garlic

1 can chicken broth

1 can cream of chicken

Spoonful Chicken soup base (optional)

1 Tbsp lemon juice or sour cream (optional)

1/4 tsp Thyme

Combine flour, salt, paprika and pepper in a large ziplock baggie. Add the cubed chicken and shake until fully coated. Melt shortening in a large skillet and add battered chicken. Brown chicken on all sides and then transfer the chicken to a large roasting pan. Using leftover shortening, saute onion, celery and garlic until the onion is clear and the garlic is fragrant.  Add chicken broth, cream of chicken soup and the rest of the shaker bag (and the soup base and lemon juice or sour cream, if desired). Heat through and pour over the chicken in the roasting pan. Sprinkle with ¼ tsp Thyme

Cover with aluminum foil and cook at 350 for 45 min-1 hrs