Dredge chicken pieces with mixture of flour, paprika, salt, pepper and thyme. Brush chicken with 3 tablespoons melted butter and brown in the oven, or shake off excess flour and saute in about 3 tablespoons cooking oil.
2.
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, them pimento; blend well.
3.
Pour mixture over chicken in a 2 or 3 quart casserole dish. Cover and bake 1 1/4 hours at 325 degrees, or until chicken is fork tender.
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