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Chicken In Cream Sauce

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      Title: CHICKEN IN CREAM SAUCE
 Categories: Chicken, Main dish, Big recipe
      Yield: 30 Servings
 
     30    Chicken breast halves
           - bone-in
     10 tb Cooking oil
      6 c  Water, divided
      6 c  Chicken broth
      2 c  Onion, chopped
      8 ts Worcestershire sauce
      4 ts Salt
      2 ts Pepper
  1 1/4 c  All-purpose flour
      6 c  Half-and-half cream
           Hot cooked rice
 
  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 3 1/2 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
 
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