8 pieces Chicken 5 T Butter
1/3 C Flour ½ Onion (optional)
½ t Paprika 1 C Chicken Broth
½ t Salt ½ C Light Cream or Half and Half
Dash Pepper ¼ C Lemon Juice
Dash Thyme 2 T Pimento
Mix all of the ingredients in the first column in a shallow dish. Dredge raw chicken in flour mixture and saute’ in butter. Remove the browned chicken and place in a 3 quart casserole dish. Saute’ onion (if you use it). Stir excess flour mixture into butter and add chicken broth. Cook and stir until thickened. Add cream and cook, stirring constantly until thickened. Remove from heat and add lemon juice and pimento. Pour sauce over chicken, cover, and bake. Serve over cooked rice.
Bake covered 1 ¼ hours at 325°.
Serving Suggestion: When you finish enjoying this meal, there is often quite a bit of sauce left over. I cut up any remaining chicken and add it and some rice to the remaining sauce then I slide it all into the refrigerator. It makes a fabulous casserole for a future omg-I-don't-feel-like-cooking-again day. Just microwave covered until it's warm.