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Categories:
chicken breasts cooking sherry salt white pepper parsley butter heavy cream chicken broth gjetost cheese parsley
Viewed: 6 - Published at: 4 years agoIngredients
- 2 lbs boneless skinless chicken breasts
- 1/2 cup cooking sherry
- salt
- white pepper
- 1/3 cup chopped fresh parsley
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1 cup gjetost cheese, shredded
- parsley (to garnish)
Method
- Cut chicken into serving-sized pieces; rub chicken with salt and pepper.
- Brown chicken in butter on all sides.
- Add broth and sherry to browned chicken. Reduce heat, cover and simmer for 45 minutes, until chicken is tender.
- Remove chicken to a serving platter and keep warm.
- Add parsley and cream to drippings. Bring to a simmer, stirring constantly, and cook until sauce is reduced to about 1 cup.
- Stir in cheese and cook just until it is melted. Pour sauce over chicken and serve garnished with parsley.
