Chicken in cream sauce

30 Servings

Ingredients

Quantity Ingredient
30 Chicken breast halves bone-in
10 tablespoons Cooking oil
6 cups Water, divided
6 cups Chicken broth
2 cups Onion, chopped
8 teaspoons Worcestershire sauce
4 teaspoons Salt
2 teaspoons Pepper
1¼ cup All-purpose flour
6 cups Half-and-half cream
Hot cooked rice

Directions

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 3½ 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

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