Creamy sauces are kind of a love I harbor and this chicken is the best! This is nearly creamy, nearly fruity sauce that is a lot like gravy - but isn't. It's better! This dish is quick and easy to make but tastes as if you spent the entire afternoon in the kitchen. Remember the Chicken Broth recipe I shared with your earlier? This is the perfect time to pull that out of the refrigerator (or freezer) and take advantage of its rich bodied flavor. I never add the onion (because onions are nasty). The name is pretty fun, too! It makes my kids and me think about Pebbles and Bam Bam for some misguided reason. I always use chicken breasts for this dish and I usually serve it with rice because the sauce is to die for.
Chicken Alabam(bam)
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.
Chicken Alabam(bam)
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.
RSS Feed
