Lion House Recipe. This is a family favorite! Seriously so delicious.
8 pieces chicken
2/3 c. flour
1 tsp. paprika
1 tsp. salt
dash of pepper
1/2 tsp. dash of thyme
5 T butter
1/2 c. chopped onion
2 c. chicken stock
1 c. light cream
1/2 tsp. lemon juice
2 T Pimento (optional)
Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Shake off excess flour and sauté in about 3 T. cooking oil. Saute onion lightly in 2 T. butter for 5 minutes. Stir in excess flour from dredging 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 dish; cover and bake 1 1/4 hours at 325 degrees, or until chicken is fork tender. Serve over cooked rice. Makes 4-6 servings.
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