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Chicken in Cream Sauce

 Chicken in Cream Sauce
The down-home flavor of Chicken in Cream Sauce makes it an irresistible main dish, relates Clara Pennock of Nashville, Michigan.
30 ServingsPrep: 40 min. Bake: 40 min.


  • 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


  • 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.

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Chicken in Cream Sauce (continued)

Nutritional 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.