Chicken Breasts in Cream Sauce
- Ready In:
- 2hrs 25mins
- 6 chicken breasts
- 1⁄2 cup chopped onion
- 1 clove garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour
- 1⁄2 cup water
- parsley (to garnish)
- Brown chicken breast.
- Place breasts in oven dish.
- Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
- Pour over the chicken and bake 2 hours at 300 degrees.
- After baking, remove breasts; strain juices into saucepan.
- Add 2 tablespoons flour and 1/2 cup water.
- Mix with whisk until thickened.
- Add milk if too thick.
- Pour sauce over breasts and garnish with parsley.
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Brown the onions, then brown the chicken with some lemon pepper and salt. Mix all the other ingredients, increasing the amount of Worcester sauce and add Cayenne for some bite and Italian seasoning. Poor wet ingredients over chicken and add sprinkle parmesan on top. Decrease cooking time to 1:15 -- the browning helps with pre-cooking the chicken. Serve with Farro (for some crunch) and a simple lettuce mix tossed in lemon-honey vinaigrette for a little lemon flavor. Absolutely delicious. Earned all thumbs up from my family.
This was wonderful! The sauce was creamy and flavorful. I added a tsp of tarragon because it goes so well with chicken. I baked my chicken covered for one hour at 350 and it turned out great. Tender, moist and flavorful. I didn’t think this was salty at all, but for those unsure, start with 1 tsp. You can always add more after baking to taste.
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