1/2 cup flour1/2 tsp. paprika
1/2 tsp. salt
Dash of pepper
Dash of thyme
2-3 boneless skinless breast-halves, cut in large chunks (raw)
oil for frying
Combine flour, salt, paprika, pepper and thyme in plastic bag. Add chicken pieces and shake to coat. Save dredging flour (for sauce). Fry chicken in oil in non-stick skillet...but only fry until they are nicely browned (don't worry about cooking the whole way through, as they'll cook some more in the oven and you don't want it to be dry & overcooked). After frying, place in baking dish.
Sauce:
1/4 onion, sliced thinly (optional)
2 Tbl. butter
1 cup chicken broth
1/2 cup cream
1/4 tsp. lemon juice
2 tsp. pimiento (optional)
1 tsp. chicken bullion--or as needed to flavor
In separate pan, saute onion slices in butter. Add excess flour from dredging chicken (above) to make a roux. Add chicken broth. Add cream, cooking til gravy-like. Add lemon juice, bullion (if needed), and pimiento. Adjust flavors or thickness as desired. Pour sauce over chicken. Cover with foil and bake until chicken is no longer pink (but don't overcook). Great served with mashed potatoes.
