Chicken Alabam

Recipe Courtesy of Lion House Classic cookbook

8 pieces chicken
1/3 cup flour
½ teaspoon paprika
½ teaspoon salt
Dash of pepper
Dash of thyme
5 TBSPS butter
¼ cup onion chopped
1 cup chicken stock, or 2 chicken bouillon cubes
½ cup light cream
¼ teaspoon lemon juice

1) Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 TBSPS melted butter and brown in oven, or shake off excess flour and saute chicken in about 3 TBSPS cooking oil.
2) Saute onion lightly in 2 TBSP butter for 5 minutes. Stir in excess flour from dredging chicken. Add soup stock; cook and stir until thickened. Add light cream; cook until smooth and thick. Add lemon juice, blend well. Pour sauce over chicken in 2-3 quart casserole dish, cover and bake @ 325 degrees for 1 ¼ hours, or until chicken is fork tender. Serve over cooked rice.