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