Chicken In Cream Saucechicken, main dish 30 chicken breast halves bone-in 10 tablespoon cooking oil 6 cup water, divided 6 cup chicken broth 2 cup onion, chopped 8 teaspoon worcestershire sauce 4 teaspoon salt 2 teaspoon pepper 1 1/4 cup all-purpose flour 6 cup half-and-half cream 1 hot cooked rice Brown the chicken in oil. Meanwhile, in a large Dutch oven, combine 5 cups water, chicken broth, onion, worcestershire sauce, salt and pepper; bring to a boil over medium heat. Combine flour and remaining water until smooth. Stir into broth mixture; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat and stir in cream. Arrange chicken breasts in five greased 13-in X 9-in X 2-in baking pans; pour about 3 1/2 cups sauce over the chicken in each pan. Cover and bake at 350 degrees for 40-45 minutes or until the chicken juices run clear. Serve over rice. Source: Taste of Home December/January/97 |
