Chicken Alabam

Ingredients

• 8 pieces chicken

• ½ tsp. paprika

• dash pepper

• 5 Tbs. butter

• 1 cup chicken soup stock or 2 bouillon cubes in 1 cup water

• ¼ tsp. lemon juice

• ⅓ cup flour

• ½ tsp. salt

• dash thyme

• ¼ cup onion chopped

• ½ cup light cream

• 2 Tbs. pimiento

Preparation

Dredge chicken with mixture of flour, paprika, salt, pepper and thyme.  Brush chicken with 3 Tbs. melted butter and brown in oven or shake off excess flour and sauté in 3 Tbs. oil.

Sauté onion in 2 Tbs. butter for 5 minutes.  Stir in excess flour.  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 2-3 quart casserole; cover and bake 1 hour fifteen minutes at 325 ℉.  Serve with cooked rice, noodles or baked potatoes.   

Serves 4-6 at 352 calories per serving.