CHICKEN IN CREAM SAUCE

      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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