Chicken Alabam

This recipe I got from the Lion House Cookbook my mom has, it's yummy!

1/3 c. flour
1/2 t. paprika
1/2 t. salt
dash of pepper
dash of thyme
8 chicken breasts(this time I only had chicken tenders)
5 T butter
1/4 c. chopped onion
2 t. chicken bullion or 2 chicken bullion cubes in 2 C water
1/2 c whipping cream (not heavy)
1/4 t. lemon juice
can of mushrooms (optional)
2 T Pimento (optional)..these are what pimentos are, tomatoey type things.


Turn oven to broil and move one rack to the very top
Dredge chicken with mixture: flour, paprika, salt, pepper, thyme in a large plastic baggie.
Brush chicken with 3 T melted butter and broil in oven for about 10 minutes. This is what they should look like after broiling.


Saute onion lightly in 2 T butter for 5 minutes.
Stir in excess flour from dredging chicken, if there's not much left over I add about 1 T. of flour.
Add chicken bullion and stir until thickened.
Add whip cream and cook until smooth and thick.
Add lemon juice, them pimento, mushrooms and blend well.
Pour sauce over chicken in a 2-3 qt casserole dish;
cover and bake 75 minutes at 325 degrees.

Serve over cooked rice (sorry I didn't take pics of the final product!) Makes 8 servings.