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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 30 |
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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. 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 king arthur unbleached all-purpose flour |
6 cups half-and-half cream |
hot cooked rice |
Directions:
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.
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