Corey LOVES this!
Chicken breasts
2/3 cup butter
2/3 cup flour
1/3 cup chopped onions
1 tsp paprika
14 oz can chicken stock
1 tsp salt
3/4 cup evaporated milk
1/4 tsp pepper
1/2 tsp lemon juice (I splash in a little more)
1/4 tsp thyme
3 tbsp. pimientos (in the pickle aisle)
Dredge chicken pieces with mixture of flour, paprika,salt, pepper and thyme. Save remaining flour mixture. Brush chicken with 1/3 cup melted butter and brown in oven for 20 min at 350. Saute onion lightly in 1/3 cup butter for about 5 min. Stir in excess flour from dredging chicken (Should be 1/3 cup). Stir in soup stock. Cook and stir until thickened. Add milk, cook on med/low heat until smooth and thick. Add lemon juice and pimiento: blend well. Pour sauce over chicken,cover, and bake for an additional 50 min at a reduced heat of 325...or until chicken is fork tender.
This is a great recipe to make huge quantities of for big get togethers, ward functions...etc....
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