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Chicken with Cream Sauce
Yoshimi Squires

Serves 4 people
2-3 hours preparation (including time to marinade)
1 hour to cook

 -8 small chicken thighs (OR 4 large chicken breasts)
   4 Tablespoons Olive Oil
   1/2 teaspoon onion powder
   1 clove garlic minced finely
   salt and pepper to taste
    1 large yellow onion diced
    1 clove garlic minced
    1/2 Tablespoon butter
    1/2 cup chicken stock (OR 1 buillon cube OR 1/2 teaspoon condensed chicken stock)
    1/2 Tablespoon flour
    Approximately 1/5 cup Half & Half
    Approximately 1/5 cup heavy cream
    salt and pepper to taste

  Marinade chicken:
    -Make sure all bones are removed
    -Combine olive oil, onion powder, garlic, salt and pepper in a bowl or pan and marinde chicken in   the refrigerator for at least 2 hours.    

   After marinade:
    -Preheat oven to 350 degrees
    -Use a pyrex dish or a pan and line with marinated chicken
    -Cover completely with foil and bake for 1 hour

    -Combine diced onions and olive oil and sautee until golden brown on medium heat
    -Once caramalized add butter, garlic and chicken stock. Melt down.
    -Add flour and mix til completely combined. Salt and pepper to taste.
    -Add half & half and heavy cream to pot
    -Turn heat to low and wait to boil (approximately 20 minutes)
   Pour sauce over baked chicken

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