Follow these steps for perfect results
chicken
cut in serving pieces
salt
white pepper
butter
melted
chicken broth
sherry wine
fresh parsley
chopped
whipping cream
cheddar cheese
shredded
fresh parsley
chopped
Remove the skin from the chicken pieces.
Rub the chicken with salt and pepper.
Melt butter in a large skillet.
Place the chicken in the skillet and brown on all sides.
Pour chicken broth over the browned chicken.
Add sherry wine to the skillet.
Cover the skillet and reduce heat to low.
Simmer for 35 to 45 minutes, or until the chicken is tender.
Remove the cooked chicken to a platter and keep warm.
Add 1/4 cup of chopped parsley and whipping cream to the pan drippings.
Simmer, cook, and stir the sauce until about 1 cup remains and it has a glazed appearance.
Stir in the cheddar or gjetost cheese until melted.
Pour the cheese sauce over the chicken.
Garnish with fresh parsley.
Expert advice for the best results
Use bone-in, skin-on chicken for more flavor.
Add a pinch of nutmeg to the sauce for extra warmth.
Serve with roasted vegetables or mashed potatoes.
Everything you need to know before you start
15 minutes
Sauce can be prepared ahead of time.
Garnish with fresh herbs.
Serve over rice or mashed potatoes.
Accompany with a side of green beans.
Complements the creamy sauce.
Discover the story behind this recipe
Traditional Easter dish
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