Title: Chicken in Cream Sauce
Categories: Poultry
Yield: 1 Servings

2 1/2 lb Cut up frying chicken
Salt
1 Minced garlic clove
1 Coarsely chopped med onion
1 Finely chopped large onion
1/4 lb Butter
1 tb Flour
2 c Light cream
Pepper

Cook chicken in 2 cups water, slightly salted. Add garlic & med
onion. Cook until chicken is tender. Reserve broth for cooking rice.
Saute chopped large onion in butter. When onion is transluent, stir
in flour. Then add cream, salt & pepper to taste. Combine well. Sauce
can be refrigerated at this point for serving later. Place chicken in
sauce & simmer for 10 minutes. Chicken may be deboned first if
preferred.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip