Bergen Easter Chicken Recipe #15087
by LikeItLoveIt
50 min | 5 min prep
SERVES 5
- 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)
- Remove skin from chicken; rub with salt and pepper.
- Place chicken in large skillet with melted butter.
- Brown on all sides.
- Pour broth over browned chicken.
- Add sherry.
- Cover, reduce heat to low.
- Simmer 35 to 45 minutes or until chicken is tender.
- Use slotted spoon to place cooked chicken on a platter, keep warm.
- Add ¼ cup chopped parsley and cream to drippings in pan.
- Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance.
- Stir in cheese only until melted.
- Pour sauce over chicken.
- Garnish.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 15087 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars