Unbeatable Chicken and Cream Sauce

• 2 tablespoons butter or 2 tablespoons margarine
• 4 chicken breasts
• 2 teaspoons flour
• 12 cup finely chopped onion
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 cup heavy whipping cream
• 1 cup water
• 1 teaspoon instant chicken bouillon
• 4 teaspoons Worcestershire sauce

1. Preheat oven to 350.
2. On the stove, boil chicken breasts until done.
3. Melt 2 T buter in saucepan.
4. Stir in flour, onion, salt, and pepper.
5. Cook over low heat, stirring constantly until mixture is bubbly and onion is tender.
6. Remove from heat; stir in cream, water, bouillion and worcestorshire sauce.
7. Heat to boiling, stirring constantly.
8. Boil and stir one minute.
9. Pour chicken and sauce into 13 by nine inch pan.
10. Cover and back for 15 - 30 minutes.
11. Serve on top of white or brown rice.

butter, chicken breasts, flour, onion, salt, pepper, heavy whipping cream, water, instant chicken, worcestershire sauce

Taken from www.food.com/recipe/unbeatable-chicken-and-cream-sauce-151726 (may not work)