(Lion House Recipes)
4-8 pieces chicken
⅓ cup flour
½ teaspoon paprika
½ teaspoon salt
Dash of pepper
Dash of thyme, crushed
5 Tablespoons butter
¼ cup onion, chopped
1 cup chicken broth, or 1 cube/teaspoon bouillon in 1 cup water
½ cup light cream
¼ teaspoon lemon juice
2 Tablespoons pimientos
Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 Tablespoons melted butter and brown in oven, or shake off excess flour and sauté in about 3 Tablespoons cooking oil.
Sauté onion lightly in 2 Tablespoons butter for 5 minutes. Stir in excess flour from dredging chicken. Add chicken broth. Cook and stir until thickened. Add light cream and cook until smooth and thick. Add lemon juice, then pimento; blend well. Pour sauce over chicken in a 2-3 quart casserole; cover and bake 1 hour 15 minutes at 325˚, or until chicken is fork tender. Serve over cooked rice.
