Chicken Alabam

1/3 cup flour
½ tsp paprika
½ tsp salt
dash of pepper
dash of thyme
2 lb. Chicken breasts
3 Tbs light butter
1 cup water
1 ½ tsp chicken bouillon granules or one cube
½ cup milk
1/4 tsp lemon juice
2 tbsp chopped pimiento

Preheat oven to 350. Mix together first five ingredients. Dredge chicken pieces in flour mixture and arrange in a glass casserole dish; reserve remaining flour after dredging chicken. Brush with melted butter. Bake uncovered for 25 min. Remove from oven and reduce temp to 225. In a small saucepan saute onions in butter until translucent. Stir in excess flour make a rue. Add water and bouillon and cook until thickened. Add milk; thickening while stirring. Add lemon juice and pimiento. Pour sauce over chicken. Cover and bake 20 min. Serve over mashed potatoes.