Bergen Easter Chicken

• 3 lbs chicken, cut in serving piece
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons butter
• 1 cup chicken broth
• 1/4 cup sherry wine
• 1/4 cup fresh parsley, chopped
• 1/2 cup whipping cream
• 4 ounces cheddar cheese or 4 ounces shredded gjetost cheese
• fresh parsley, , chopped (to garnish)

1. Remove skin from chicken; rub with salt and pepper.
2. Place chicken in large skillet with melted butter.
3. Brown on all sides.
4. Pour broth over browned chicken.
5. Add sherry.
6. Cover, reduce heat to low.
7. Simmer 35 to 45 minutes or until chicken is tender.
8. Use slotted spoon to place cooked chicken on a platter, keep warm.
9. Add 1/4 cup chopped parsley and cream to drippings in pan.
10. Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance.
11. Stir in cheese only until melted.
12. Pour sauce over chicken.
13. Garnish.

chicken, salt, white pepper, butter, chicken broth, sherry wine, fresh parsley, whipping cream, cheddar cheese, parsley

Taken from www.food.com/recipe/bergen-easter-chicken-15087 (may not work)