1 pound skinless, boneless chicken breast halves
4 cups chicken broth
3 1/2 cups half-and-half cream
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
3 tablespoons seasoned flaky salt
1/4 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 teaspoon brown sugar
1 teaspoon pepper
2 teaspoons paprika
Place chicken in a large saucepan with 1 cup of water. Bring water to a boil, stirring frequently. Reduce heat, low, then reduce heat to low. Cover and simmer 15 minutes.
Remove chicken from liquid; let cool to room temperature. Drain fat.
In a medium saucepan, combine chicken broth, half and half, lemon juice, Worcestershire sauce, horseradish, brown sugar, pepper, paprika, chicken. Bring to a boil.
Remove chicken from liquid; remove all but 1/2 cup of marinade. Heat chicken broth mixture to boiling. Reduce heat to medium. Heat broth mixture to medium-low.
Reduce heat to medium-low.
To Serve, Preheat oven to 350 degrees F (175 degrees C).
Slice chicken pieces on the bottom of a 9x13 inch baking dish. Pour chicken stock over all pieces, allowing it to pull through grease.
Bake chicken at 350 degrees F (175 degrees C) for 20 minutes, turning once. Let rest 5 minutes before putting on giblets.