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Today is October 30, 2020

Baked Chicken With Milk Gravy



6 tsp. all-purpose flour, divided 1/4 tsp. salt 1/4 tsp. ground mustard 1/4 tsp. pepper, divided 2 boneless, skinless chicken breasts 2 Tbsp. lemon juice 1 plum tomato, cut into wedges 1 small onion, sliced 4 medium fresh mushrooms, sliced 2 tsp. butter 1/3 cup 2 percent milk


In a small bowl, combine 5 teaspoons flour, salt, mustard and 1/8 teaspoon pepper. Brush chicken with lemon juice; sprinkle both sides with flour mixture. Place in an 11-by-17-inch baking dish coated with nonstick cooking spray. Arrange tomato, onion and mushrooms around chicken. Dot with butter; sprinkle with remaining pepper. Bake at 425 degrees for 20 to 25 minutes. Remove chicken and vegetables; keep warm. Pour pan drippings into a small saucepan. Stir milk into remaining flour until smooth; gradually stir into drippings in saucepan. Bring to a boil; cook and stir for 2 minutes, or until thickened. Serve gravy over chicken and vegetables.

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