Chicken Baked in Cream

Both boneless, skinless chicken breasts or thighs, or bone-in chicken pieces work equally well in this recipe. Use 6-10 pieces of chicken (depending on size), to fill the baking dish.

• 3/4 c. flour
• 1 tsp. each: salt & pepper
• 1 tsp. paprika
• 2 tsp. poultry seasoning
• 2 T. butter
• 2 T. vegetable oil, a little more, if needed
• 6-10 chicken pieces
• 2 c. heavy cream
• Paprika

Preheat the oven to 300, and grease a large baking dish.

Mix together the flour and seasonings in a large, plastic freezer bag. Shake the chicken pieces, a few at a time, in the flour to fully coat.

Heat up the butter and oil in a large saute pan set over medium-high heat. Place the floured chicken in the pan and saute on both sides until golden brown; about 10 minutes.

Transfer the chicken to the prepared casserole dish. Pour cream over; then sprinkle with additional paprika. Cover and bake for 2 hours, until chicken is tender. Garnish with sprigs of fresh parsley, if desired.

This dish makes it's own cream gravy, so a good side dish would be mashed potatoes, and green peas to add a little color.