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  • 1 lb. boneless skinless chicken breast cut into bite size pieces
  • 1 onion chopped
  • 1 can chicken broth (14 oz)
  • 1/2 that can with water
  • 1 beef bouillon cube
  • 1 tbsp worsteshire sauce
  • salt & pepper to taste
  • poultry seasoning sprinkled on chicken
  • olive or vegetable oil
  • 2 tbsp flour
  • 2 tbsp butter


  • Brown chicken in bottom of medium size pan in a little oil.
  • Remove chicken and saute onions, adding oil if needed.
  • When onions are tender, add in butter and flour and stir together.
  • When flour is no longer white, put chicken back in and add broth, extra water and bouillon cube and worsteshire sauce.
  • Add more water based on amount of sauce that is made...if you like a lot then add more water and seasonings.
  • Bring to a boil then reduce to a simmer. Cover and cook at least 30 minutes. THe longer it simmers the better it is. I usually simmer 1 hour.
  • WHile chicken is simmering start rice. I use Near East brand rice pilaf from the box.
  • Add any veggies on the side for you

Categories: Main Dish  Poultry 
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