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Chicken in Cream Sauce Recipe

The down-home flavor of Chicken in Cream Sauce makes it an irresistible main dish, relates Clara Pennock of Nashville, Michigan.

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30 Servings
Prep: 40 min. Bake: 40 min.

Ingredients

30 bone-in chicken breast halves
10 tablespoons vegetable oil
6 cups water, divided
6 cups chicken broth
2 cups chopped onion
8 teaspoons Worcestershire sauce
4 teaspoons salt
2 teaspoons pepper
1-1/4 cups all-purpose flour
6 cups half-and-half cream
Hot cooked rice

Directions

In a several large skillets, brown 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 breast in five greased 13-in. x 9-in. baking pans; pour about 3-1/2 cups sauce over the chicken in each pan. Cover and bake at 350° for 40-45 minutes or until the chicken juices run clear. Serve with rice. Yield: 30 servings.

Nutrition Facts: 1 serving (1 each) equals 307 calories, 13 g fat (5 g saturated fat), 114 mg cholesterol, 619 mg sodium, 7 g carbohydrate, trace fiber, 36 g protein.

Chicken in Cream Sauce published in Taste of Home December/January 1997, p54

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