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Chicken In Parmesan Cream Sauce

Western.Chefs's picture
  Frying chicken 1 Pound, cut into serving pieces
  Freshly ground black pepper To Taste
  Butter 5 Tablespoon
  Flour 2 Tablespoon
  Light cream 3⁄4 Cup (12 tbs)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Egg yolks 3 , beaten
  Bread crumbs 1⁄2 Cup (8 tbs)
  Salt To Taste

1. Season the chicken with salt and pepper. In a skillet heat half the butter, add the chicken pieces, skin side down, and cook until browned. Turn the pieces, partly cover the skillet and cook until the chicken is tender, about thirty minutes.
2. Preheat oven to moderate (350° F.).
3. In a saucepan, melt the remaining butter, add the flour and stir with a wire whisk until blended. Bring the cream 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. Stir in one tablespoon of the cheese. When it has melted, stir in the egg yolks lightly beaten with a little of the hot sauce.
4. Sprinkle the bottom of a flat casserole with one-quarter cup of the cheese, arrange the chicken on the cheese and spoon the sauce over the top. Place the casserole in the oven and bake five minutes or until thoroughly heated,

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2622 Calories from Fat 1913

% Daily Value*

Total Fat 216 g331.8%

Saturated Fat 108.2 g540.9%

Trans Fat 0 g

Cholesterol 1311.4 mg437.1%

Sodium 1904.2 mg79.3%

Total Carbohydrates 44 g14.8%

Dietary Fiber 1.6 g6.5%

Sugars 2.1 g

Protein 125 g249.9%

Vitamin A 105.2% Vitamin C 14.2%

Calcium 98.5% Iron 47%

*Based on a 2000 Calorie diet

Chicken In Parmesan Cream Sauce Recipe