8 Pieces chicken
1/3 c. flour
1/2 tsp salt
1/2 tsp paprika
Mix flour and spices. Dredge chicken with flour mix. Shake off flour and sauté in 3 TBSP cooking oil. Place chicken in Casserole dish
Save flour for sauce
2 TBSP butter
1/4 c onion, chopped
1 cup chicken stock or broth
1/2 cup light cream (can be milk, I use heavy cream)
1/4 tsp. lemon juice (I left this out)
2 Tbsp pimento's (optional)
*ground Italian Sausage (optional)
Saute onion in 2 TBSP butter. Stir in extra flour (from chicken). Add chicken stock, cook until thickened. add cream and cook until smooth and thick.
Add lemon juice and pimento. blend well.
Pour over chicken, cover and bake 1 1/4 hrs F@ 325. Serve over rice.
*We just cooked this for Sunday dinner and the sauce looked like country gravy so I made up some more and we had it with mashed potato's. For left overs the next day I made more "gravy" and added italian sausage. Needless to say we want to have the left over gravy on some biscuits next.