Grandpa Hulse's Chicken Alabam...my way

Here is the meal I made on Dad's birthday. I had requests from some of the people that tasted it.
I will give the original recipe, then add my notes.

8 pieces chicken I used boneless skinless chicken breasts cut into pieces. Yes, Marinda, i think tenders will work.
1/3 c. Flour You know I never measure
1/2 tsp paprika Ha- never use it
1/2 tsp. salt Maybe a little more
Dash of pepper
Dash of thyme Or two
5 T. Butter
1/4 c. chopped onion
1 c chicken broth- If you use bouillon, double the amount of bouillon
1/2 c light cream Or more if you like the sauce...which we do.
1/2 tsp lemon juice ... or a shake or two.
2 T pimento I just use the small jar.
Mix flour and seasonings. I use a Ziploc. Dredge chicken on flour mixture. Saute in 3 TB butter. I always have to add more. Put chicken in baking pan. Saute onion in 2 TB (+) butter for 5 minutes. Stir in excess flour mixture from dredging. Add broth. Cook and stir until thickened. Add cream; cook and stir until smooth and thick. Add lemon juice and pimento; blend well. Pour over chicken in casserole. or 9X13 pan. Cover and bake 325* for 1 1/2 hours. Serve over cooked rice.