• Preheat oven to 325°.
• Clean and pat dry thawed chicken breast pieces. I use chicken tenders.
• In a deep plate, I use a pie tin, use a fork to blend together the dry ingredients for the dredge.
• In a large fry pan melt a few Tablespoons of butter. Dredge the chicken by rolling the chicken pieces in the flour mix till all sides are coated. Then place immediately into the hot pan in butter. DO NOT cook the chicken all the way through.
• Over medium high heat, keep a close eye on the chicken, turning the pieces as needed, till they are browned on all sides. Add more butter to the fry pan as needed till all the chicken has been browned. Turn the heat down if the pan gets too hot, and the butter is getting too dark.
• Remove from the frying pan, as they finish browning, to a clean, ungreased, baking dish.

Sauce

• Once the chicken is finished, do not clean out the fry pan. Add the 5 Tablespoons of butter. Once melted add in the minced onion. Sauté for a few minutes, till tender.
• Pour all of the leftover dredge mixture into the butter and onions. Stir till the butter is absorbed and it looks like a crumbly paste.
• Over medium heat, add the chicken broth. Stir till it looks like a thick paste.
• Add in the milk, lemon juice and pimientos. Stir till thick and smooth. If it is too thick add a little more chicken broth while stirring and it has reached your desired thickness.
• Pour the sauce over the chicken in the baking dish. Bake at 325° for 1 hour.
• I often place scrubbed, lightly greased and poked potatoes on the rack under the chicken, so they bake at the same time as the chicken does.
• Serve on rice or with baked potatoes.