Chicken Alabam

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“It is love alone that gives worth to all things.” ― Teresa of Avila

This is so good.  Double the sauce!  It’s from the Lion House Cookbook.

  • 8 pieces chicken
  • 1/3 cup flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • Dash of pepper
  • Dash of thyme
  • 5 tablespoons butter
  • 1/4 cup onion chopped
  • 1 cup chicken soup stock*
  • 1/2 cup light cream (20% fat) (can use Half and Half)
  • 1/4 teaspoon lemon juice
  • 2 tablespoons pimiento

Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme.  Brush chicken with tablespoons melted butter and brown in oven OR shake off excess flour and saute in about 3 tablespoons cooking oil.  Saute onion lightly in 2 tablespoons of butter for 5 minutes.  Stir in excess flour from dredged chicken.  Add soup stock.  Cook and stir until thickened.  Add light cream and cook until smooth and thick. Add lemon juice, then pimiento; blend well.  Pour sauce over chicken in a 2 to 3-quart casserole; cover and bake 1 1/4 hours at 325 degrees F., or until chicken is fork tender.  Serve over cooked rice.  makes 4 to 6 servings (makes 8 servings if chicken breasts only are used–1 half breast for each serving).

*Or use 2 chicken bouillon cubs, or 1/2 teaspoons chicken soup base granules and 1 cup water


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