Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.9 Kcal (933 kJ) | ||
| Calories from fat | 114.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.75g | 20% | |
|---|---|---|---|
| Cholesterol | 24.06mg | 8% | |
| Sodium | 598.53mg | 25% | |
| Potassium | 162.38mg | 3% | |
| Total Carbs | 21.52g | 7% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 5.16g | 10% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 108.71 Kcal (455 kJ) | ||
| Calories from fat | 55.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.22g | 20% | |
|---|---|---|---|
| Cholesterol | 11.73mg | 8% | |
| Sodium | 291.91mg | 25% | |
| Potassium | 79.19mg | 3% | |
| Total Carbs | 10.49g | 7% | |
| Sugars | 0.28g | 2% | |
| Dietary Fiber | 0.2g | 2% | |
| Protein | 2.51g | 10% | |
| Vitamin C | 2.4mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 32.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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