Bergen Easter Chicken

Ingredients

• 3 lbs chicken, cut in serving piece
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons butter
• 1 cup chicken broth
• 1/4 cup sherry wine
• 1/4 cup fresh parsley, chopped
• 1/2 cup whipping cream
• 4 ounces cheddar cheese or shredded gjetost cheese
• fresh parsley, , chopped (to garnish)

Directions

1. 1

   Remove skin from chicken; rub with salt and pepper.

2. 2

   Place chicken in large skillet with melted butter.

3. 3

   Brown on all sides.

4. 4

   Pour broth over browned chicken.

5. 5

   Add sherry.

6. 6

   Cover, reduce heat to low.

7. 7

   Simmer 35 to 45 minutes or until chicken is tender.

8. 8

   Use slotted spoon to place cooked chicken on a platter, keep warm.

9. 9

   Add ¼ cup chopped parsley and cream to drippings in pan.

10. 10

    Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance.

11. 11

    Stir in cheese only until melted.

12. 12

    Pour sauce over chicken.

13. 13

    Garnish.