| Recipe name | Chicken Breast with Cream Sauce |
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| Meal | Dinner |
| Main ingredient | Chicken |
| Number of servings | 2 |
| Origin | Tara |
| Season | always |
| Cooking type | Western |
| Time required | 1 hour 30 minutes |
| Difficulty |
*** |
| Suggested wines | |
| Ingredients | 2 Chicken Breasts (boned)
2 Tablespoons Butter
SAUCE
1 Tsp Flour
1 Tablespoon Butter
1/4 Cup finely diced Onion
1/2 Tsp Salt
1/8 Tsp Pepper
1/2 Cup Light Cream
1/2 Cup Water
1/2 Tsp Chicken Bouillon
2 Tsp Worcestershire sauce
(Whole Mushrooms)
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| Directions | Melt 2 Tablespoons of butter in a 9x9 baking pan. Put the chicken in a pan and coat with butter. Bake 1 hour at 350 degrees.
Melt the 1 tablespoon of butter in a saucepan. Stir in the flour, onion, salt, and pepper, and cook over low heat until bubbly. Remove from heat and stir in the cream, water, bouillon, and worcestershire sauce. Boil for 1 minute.
Remove the chicken from the oven and drain off the fat. Pour the sauce over the chicken, cover it and bake for 15 minutes.
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| Notes | If you wanted to do this but 'stuffed' you would double the sauce recipe, and then before baking for 15 minutes, in the space where you removed the bones from the chicken breast, stuff the mushrooms and pour in half of the sauce. THEN pour the remaining sauce over the chicken and bake for the 15 minutes. |