CHICKEN ALABAM

8 pieces chicken
2/3 c. flour
1 t. paprika
1 t. salt
dash pepper
dash thyme
5 T. butter

½ c. onion, chopped
2 c. chicken broth (or use 4 bullion in 2 c. water)
1 c. light cream
1/2 t. lemon ju.
2-3 T. pimento

Dredge chicken pieces with mixture of flour, paprika, salt, pepper, & thyme. Put on cookie sheet covered with foil. Brush chicken with 3 T. melted butter. Brown in oven on broil for 5 min. on each side. Remove & put in baking dish.

Saute onion lightly in 4 T. butter for 5 min. Stir in excess flour from dredging chicken. Add chicken bullion. Cook & stir until thickened. Add light cream & cook until smooth & thick. Add lemon ju. and pimento, blend well. Pour sauce over chicken. Cover & bake for 1 ¼ hr. at 325 degrees.

*Serve with mashed potatoes or rice. There will be enough sauce from the chicken to put over the potatoes/rice

Linda Jensen