Chicken in Cream Sauce Recipe

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Chicken in Cream Sauce Recipe

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The down-home flavor of Chicken in Cream Sauce makes it an irresistible main dish, relates Clara Pennock of Nashville, Michigan.
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. Bake: 40 min.
MAKES:
30 servings
TOTAL TIME:
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.
Originally published as Chicken in Cream Sauce in Taste of Home December/January 1997, p54

Nutritional Facts

1 each: 307 calories, 13g fat (5g saturated fat), 114mg cholesterol, 619mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 36g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Chicken in Cream Sauce in Taste of Home December/January 1997, p54

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