Chicken Alabam

pimientos are basically the same as the pickled cherry
peppers you sometimes see in the deli section

this is what they look like in a jar

This recipe is from the Lion House cookbook. It's Josh's favorite.

1/3 c. flour
1/2 t. paprika
1/2 t. salt
dash of pepper
1 T. fresh chopped thyme (or 1/2 tsp. dried)
8 pieces of chicken breast, like chicken tenders (8 whole breasts would need more ingredients)
5 T butter
1/4 c. chopped onion
1 C. chicken stock
1/2 c light cream, or evaporated milk
1/4 t. lemon juice
2 T Pimento (optional)



Dredge chicken with mixture: flour, paprika, salt, pepper, thyme. Sear chicken in 1 T. of the butter (or a little oil if you are afraid of burning butter) When chicken is browned on all sides, remove chicken to a 2 - 3 qt. casserole baking dish or a 9 x 13 pyrex pan.  

Add remaining butter to pan and saute onion lightly in 2 T butter for 5 minutes. Stir in excess flour from dredging chicken. Add chicken stock and stir until thickened. Add  cream and cook until smooth and thick.  Add lemon juice, then pimento, and blend well. 

Pour sauce over chicken and bake at 325 til chicken is cooked through, probably about 30 min.
cover and bake 75 minutes at 325 degrees. Serve over cooked rice.