8 pieces chicken
1/2 c flour
1/2 tsp paprika
1/2 tsp salt
Dash pepper
Dash thyme
5 tbsp butter
1/4 c onion, chopped
1 c water with 2 chicken bouillon cubes
1/2 c light cream, evaporated milk (NOT sweetened condensed milk), or milk
1/4 tsp lemon juice
2 tbsp pimiento (find it in jars near the olive or near the canned mushrooms at the store)
Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 tbsp melted butter and brown in oven or shake off excess flour and saute in about 3 tbsp cooking oil.
Saute onion lightly in 2 tbsp butter for 5 min. Stir in excess flour from dredging chicken. Add water/bouillon mixture slowly, stirring. Cook and stir until thickened. Add cream/milk and cook until smooth and thick. Add lemon juice, then pimiento; blend well. Pour sauce over chicken in a 2 qt to 3 qt baking dish. Cover (with foil) and bake 1 1/4 hours at 325 or until chicken is fork tender. Serve over rice. Makes 4-6 servings or 8 if breasts only are used.
1/2 c flour
1/2 tsp paprika
1/2 tsp salt
Dash pepper
Dash thyme
5 tbsp butter
1/4 c onion, chopped
1 c water with 2 chicken bouillon cubes
1/2 c light cream, evaporated milk (NOT sweetened condensed milk), or milk
1/4 tsp lemon juice
2 tbsp pimiento (find it in jars near the olive or near the canned mushrooms at the store)
Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 tbsp melted butter and brown in oven or shake off excess flour and saute in about 3 tbsp cooking oil.
Saute onion lightly in 2 tbsp butter for 5 min. Stir in excess flour from dredging chicken. Add water/bouillon mixture slowly, stirring. Cook and stir until thickened. Add cream/milk and cook until smooth and thick. Add lemon juice, then pimiento; blend well. Pour sauce over chicken in a 2 qt to 3 qt baking dish. Cover (with foil) and bake 1 1/4 hours at 325 or until chicken is fork tender. Serve over rice. Makes 4-6 servings or 8 if breasts only are used.
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