Chicken Alabam

8 pieces chicken
1/3 cup flour
½ t. paprika
½ t. salt
Dash of pepper
Dash of thyme
5 T. butter
¼ cup onion, chopped
1 cup chicken broth
½ cup lite cream
¼ t. lemon juice
2 T. pimento
Dredge chicken in mixture of flour, paprika, salt, pepper, and thyme. Brush meat w/ 3 T. butter and brown in oven, or shake off excess flour and sauté in 3 T. oil. Sauté onion lightly in 2 T. butter for 5 mins. Stir in excess flour from dredging meat. Add broth. Cook and stir until thickened. Add cream & cook till smooth. Add lemon juice, then pimento; Blend well. Pour sauce over meat in 9x13 pan. Cover & bake @ 325* for 1 ½ hours till tender. Serve over cooked rice.
Grandma Moss