Monday, October 31, 2011

Chicken Alabam

I haven’t made this recipe in a long time, but felt like making it tonight.  My family always loves it.


8 pieces of chicken
1/3 cup flour
1/2 tsp paprika
1/2 tsp salt
dash of pepper
dash of thyme
5 Tbsp butter
1/4 cup onion, chopped
1 cup chicken soup stock
1/2 cup light cream
1/4 tsp lemon juice
2 Tbsp pimiento 
Dredge chicken pieces with mitxture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 Tbsp of melted butter and brown in oven or shake off excess flour and saute in about 3 Tbsp of cooking oil.
Saute onion lightly in 2 Tbsp. butter for 5 min. Stir in excess flour from dredging chicken. Add soup stock. Cook and stir until thickened. Add light cream and cook until smooth and thick. Add lemon juice and pimento; blend well. Pour sauce over chicken in a 2-3 qrt. caasserole; cover and bake 1 1/4 hours at 325, or until chicken is fork tender. Serve over cooked rice. Makes 4-6 servings.
*I always double the sauce.

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