2 1/2 lb Cut up frying chicken
Salt
1    Minced garlic clove
1    Coarsely chopped med onion
1    Finely chopped large onion
1/4 lb Butter
1 tb Flour
2 c  Light cream
Pepper

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.