chicken baked in cream
I found this recipe in my new Bed and Breakfast recipe book and it was delicious. I know – I know – it’s not very colorful and pretty bland looking, but don’t let that fool you. We have been trying to eat less red meat, and I’ve decided to try unusual recipes. . . “unusual” being relative when it comes to what my husband will eat. It was very easy, although it takes some cooking time. It makes a really thick yummy sauce while baking and was perfect with some brown rice – the secret is cooking it in a over low heat for almost two hours. Maybe next time I’ll serve it on a red plate!!!
• 4 chicken breasts – skinless and boneless
• ½ cup flour
• 1 teaspoon paprika
• 1 teaspoon seasoned salt
• pepper
• butter
• 1 ½ cups heavy cream
Preheat oven to 300 degrees
Mix flour, paprika, season salt and pepper in a paper bag. Add chicken breasts and shake.
Melt butter in a large skillet over medium- high heat.
Add chicken breasts and brown on both sides – about 10 minutes total.
Remove and place in baking dish.
Pour cream over chicken breasts.
Cover tightly and place in oven for 1 ½ – 2 hours or until tender.
Serve over rice and spoon sauce over chicken.
Finding Thyme to Cook 