Bergen Easter Chicken

Name: 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 4 ounces shredded gjetost cheese; fresh parsley, , chopped (to garnish)

10 ingredients

13 steps

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 4 ounces shredded gjetost cheese
fresh parsley, , chopped (to garnish)

Directions

1

Remove skin from chicken; rub with salt and pepper.
2

Place chicken in large skillet with melted butter.
3

Brown on all sides.
4

Pour broth over browned chicken.
5

Add sherry.
6

Cover, reduce heat to low.
7

Simmer 35 to 45 minutes or until chicken is tender.
8

Use slotted spoon to place cooked chicken on a platter, keep warm.
9

Add 1/4 cup chopped parsley and cream to drippings in pan.
10

Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance.
11

Stir in cheese only until melted.
12

Pour sauce over chicken.
13

Garnish.