(from the Lion House Recipes cookbook)
8 boneless, skinless chicken breasts (cubed)
1/3 cup flour
½ teaspoon paprika
½ teaspoon salt
Dash of pepper
Dash of thyme
5 tablespoons butter
¼ cup onion, chopped
1 cup chicken soup stock*
½ cup light cream
¼ teaspoon lemon juice
2 tablespoons pimiento
8 boneless, skinless chicken breasts (cubed)
1/3 cup flour
½ teaspoon paprika
½ teaspoon salt
Dash of pepper
Dash of thyme
5 tablespoons butter
¼ cup onion, chopped
1 cup chicken soup stock*
½ cup light cream
¼ teaspoon lemon juice
2 tablespoons pimiento
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Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 tablespoons melted butter and brown in oven, or shake off excess flour and sauté in about 3 tablespoons cooking oil. Saute onion lightly in 2 tablespoons butter for 5 minutes. 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, then pimiento; blend well. Pour sauce over chicken in a 2- to 3-quart casserole; cover and bake 1-1/4 hours at 325 degrees F., or until chicken is fork tender. Serve over cooked rice.
Dredge chicken pieces with mixture of flour, paprika, salt, pepper, and thyme. Brush chicken with 3 tablespoons melted butter and brown in oven, or shake off excess flour and sauté in about 3 tablespoons cooking oil. Saute onion lightly in 2 tablespoons butter for 5 minutes. 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, then pimiento; blend well. Pour sauce over chicken in a 2- to 3-quart casserole; cover and bake 1-1/4 hours at 325 degrees F., or until chicken is fork tender. Serve over cooked rice.
(Makes 8 servings)
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BON BON
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PS: I would double ingredients for sauce so that there is plenty of extra for the rice.
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