Cheese crusted chicken with cream recipe
Recipe ingredients:
- 4 pound broiler fryer chicken
- 1 tablespoon butter, melted
- 5 ounces gruyere cheese, shredded
- 1 tablespoon Dijon Mustard
- 3/4 cup heavy cream
Recipe method:
- Remove chicken neck and giblets.
- Reserve for other uses.
- Pull off and discard lumps of fat.
- Rinse chicken inside and out, then pat dry.
- Brush skin with butter.
- Place chicken, breast up, on a rack in a 12 x 15 inch roasting pan.
- Roast, uncovered, in a 375 degree oven until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185 degrees, or until meat at thighbone is no longer pink (cut to test), about 1 hour.
- Using poultry shears or a knife, cut chicken into quarters.
- Arrange pieces, skin side up and slightly apart, in a shallow ovenproof serving dish (use a 9 x 13 inch rectangular or 12 to 15 inch oval dish).
- Sprinkle with 3/4 cup of the cheese.
- Return to oven and turn off heat.
- Skim and discard fat from pan drippings.
- Stir in mustard and 3/4 cup of the cream.
- Bring to a boil over high heat and boil, stirring, until shiny bubbles form 3 to 4 minutes.
- Remove from heat, add remaining 1/2 cup of cheese and stir until cheese is melted and sauce is smooth (if necessary, thin sauce with a little more cream).
- Keep sauce warm.
- Broil chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute.
- Pour sauce around chicken.
Per serving: 957 cal (71% from fat, 29% from protein, 1% from carb); 68 g protein; 74 g tot fat; 1 g carb; 0 g fiber; 410 mg calcium; 5 mg iron; 201 mg sodium; 375 mg cholesterol
Tags: cheese, crusted, chicken, cream, recipe, low, carb, recipes, cooking