Instructions: 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.

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