Chicken Alabam

Yet another chicken recipe! Years ago when I had my third little baby, my mom came to stay with me. I always feel a lot more confident cooking around my mom because I feel if I get in a jam, she will know a way to get me out of it and make whatever I am cooking turn out all right. I decided I wanted to try a recipe in the Lion House "Classics" Cookbook. I am so glad that I did, because it was heavenly!
My Mom and I both agreed that it was one of our favorites and we have both made it over and over again.

8 pieces chicken
1/3 cup flour
1/2 tsp paprika
1/2 tsp salt
dash pepper
dash thyme
5 TBS butter
1/4 cup onion, chopped
1 cup chicken stock, or 2 chicken bouillon cubes, or 1 1/2 tsp chicken soup base granules and 1 cup water
1/2 light cream (I also have used evaporated milk)
1/4 teaspoon lemon juice
2 TBS pimiento (optional)

Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 tablespoons melted butter and brown in oven, or shake off excess flour and saute chicken in about 3 tablespoon cooking oil.

Saute onion lightly in 2 tablespoons butter for 5 minutes. Stir in excess flour from dredging chicken. Add soup stock; cook and stir until thickened. Add light cream; cook until smooth and thick. Add lemon juice, then pimiento; blend well. Pour sauce over chicken in 2 to 3 quart casserole; cover and bake at 325 degrees for 1 1/4 hours, or until chicken is fork tender. Serve over cooked rice.