Beer makes batters better, meat more tender, and sauces more flavorful.
Chicken In Parmesan Cream Sauce
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- #80218
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 frying chickens, cut up
salt
black pepper
1/2 cup butter, divided
3 tablespoons flour
1 cup light cream PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons light cream
3/4 cup grated Parmesan cheese, divided
4 egg yolks, beaten
3/4 cup fresh bread crumbs
directions
Season chicken with salt and pepper. Heat half the butter in 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 degrees F.
In pan, melt remaining butter. Add flour and stir with whisk until blended. Bring cream to a boil and add all at once to the butter-flour mixture. Stir vigorously with whisk until sauce is thickened and smooth.
Stir in 1 tablespoon of the cheese. When it has melted, stir in the egg yolks, lightly beaten with a little of the hot sauce.
Sprinkle bottom of flat casserole with 1/4 cup of the cheese; arrange chicken on the cheese and spoon sauce over top. Put casserole in oven and bake 5 minutes or until thoroughly heated. Mix the remaining cheese with the bread crumbs.
Sprinkle over the chicken and broil until golden brown.
added by
salty8
nutrition data
Nutritional data has not been calculated yet.
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