Chicken In Parmesan Cream Sauce


  • 3 lb
    chicken, broiler-fryers, cut-up
  • salt and freshly ground pepper to taste
  • 2 Tbsp
    vegetable oil
  • 2 Tbsp
  • 3/4 c
    half and half
  • 1/2 c
    grated parmesan cheese
  • 3
    egg yolks, beaten
  • 1/2 c
    bread crumbs
  • 2 Tbsp

How To Make

  • 1
    Season the chicken with salt and pepper.
  • 2
    In a skillet heat the oil, add the chicken pieces, skin side down, and cook until brown.
  • 3
    Turn the pieces, partly cover the skillet and cook until the chicken is tender, about 30 minutes.
  • 4
    Preheat the oven to 350 degrees.
  • 5
    In a saucepan, melt the butter, add the flour and stir with a wire whisk until blended.
  • 6
    Bring the half and half to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
  • 7
    Stir in 1 tablespoon of the cheese.
  • 8
    When it has melted, stir in the egg yolks lightly beaten with a little of the hot sauce.
  • 9
    Sprinkle the bottom of a flat casserole with 1/4 cup of the cheese, arrange the chicken on the cheese and spoon the sauce over the top.
  • 10
    Place the casserole in the oven and bake 5 minutes, or until thoroughly heated.
  • 11
    Combine the remaining cheese with the crumbs, sprinkle over the chicken and broil until golden brown.

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