Chicken Alabam

8 pieces chicken
1/3 cup flour
1/2 tsp. paprika
1/2 tsp. salt
dash pepper
dash thyme
5 Tbsp. butter
1/2 onion chopped
1 cup  chicken stock
1/2 cup cream or evaporated milk
1 tsp. lemon juice
2 tbsp. pimento
Mix flour and next 4 ingred. Dredge chicken in flour mixture. Saute chicken in 3 tbsp. butter. Set aside.
Saute onion in remaining butter. Stir in remaining flour mix. Cook briefly then stir in chicken stock. Cook and stir until thickened. Add cream and cook until smooth and thick.  Add lemon juice and pimento. Place chicken in casserole and pour sauce over. Cover and bake 1 hour or until fork tender. (If using boneless breasts time will be less). Serve over cooked rice.