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LOCATION: Recipes >> Poultry >> Parmesan Cream

Print this Recipe    Parmesan Cream

Chicken in Parmesan Cream Sauce

3 lb frying chicken, cut into serving pieces
salt and freshly ground black pepper
5 Tb unsalted butter
2 Tb flour
3/4 cup light cream
1/2 cup freshly grated parmesan
3 egg yolks, beaten
1/2 cup fresh bread crumbs

Season chicken with salt and pepper. Heat half the butter in a
skillet, add chicken pieces (skin side down) and cook until browned.
Turn pieces, partly cover skillet, and cook until chicken is
tender...about 30 minutes.

Preheat oven to 350.

In a saucepan heat cream.

In another saucepan melt remaining butter, add flour, and stir
until blended. Bring cream to a boil and add all at once to roux,
whisking vigorously until sauce is thickened and smooth. Stir in
1 Tb of the cheese. When cheese is melted, stir in egg yolks
previously lightly beaten with a little of the hot sauce.

Sprinkle bottom of flat casserole with 1/4 cup of cheese, arrange
chicken on the cheese, and spoon sauce over top. Bake until
thoroughly heated, about 5 minutes.

Combine remaining cheese with bread crumbs, sprinkle over the
chicken, and broil until golden brown.


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