Chicken in Cream Sauce

30 Chicken breast halves bone-in
10 tb Cooking oil
6 c Water, divided
6 c Chicken broth
2 c Onion, chopped
8 ts Worcestershire sauce
4 ts Salt
2 ts Pepper 1 1/4 c All-purpose flour
6 c Half-and-half cream
Hot cooked rice


Brown the chicken in oil. Meanwhile, in a large Dutch Oven, combine 5 cups water, chicken broth, onion, worcestershire sauce, salt and pepper; bring to a boil over medium heat. Combine flour and remaining water until smooth. Stir into broth mixture; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat and stir in cream. Arrange chicken breasts in five greased 13-in X 9-in X 2-in baking pans; pour about 3 1/2 cups sauce over the chicken in each pan. Cover and bake at 350 degrees for 40-45 minutes or until the chicken juices run clear. Serve over rice.