Swedish Pheasant Or Chicken In Gjetost Cream Sauce Recipes
NORWEGIAN CHICKEN & GJETOST SAUCE
Make and share this Norwegian Chicken & Gjetost Sauce recipe from Food.com.
Provided by Karen in MA
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into serving-sized pieces; rub chicken with salt and pepper.
- Brown chicken in butter on all sides.
- Add broth and sherry to browned chicken. Reduce heat, cover and simmer for 45 minutes, until chicken is tender.
- Remove chicken to a serving platter and keep warm.
- Add parsley and cream to drippings. Bring to a simmer, stirring constantly, and cook until sauce is reduced to about 1 cup.
- Stir in cheese and cook just until it is melted. Pour sauce over chicken and serve garnished with parsley.
Nutrition Facts : Calories 539, Fat 20, SaturatedFat 11.3, Cholesterol 187.7, Sodium 400.8, Carbohydrate 5.4, Fiber 0.2, Sugar 1.4, Protein 54.5
SWEDISH PHEASANT (OR CHICKEN) IN GJETOST CREAM SAUCE
This is from "Best of Scandinavian Cooking".. Cjetost is a creamy, tan, Swedish cheese that has a rich, caramelly taste. It is really good just eaten with slices of raw apple too. I haven't made this yet.
Provided by Debbie R.
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle poultry with salt and pepper to taste. In a heavy frying pan, quickly brown poultry on all sides in melted butter.
- Reduce heat to low. Pour cream over it. Cover and cook over low heat about 1 hour or until very tender. Turn pieces and stir cream in bottom of pan occasionally.
- Remove bird to hot serving platter. Mix flour to a paste with a little of the milk. Stir in some of the simmering liquid from the frying pan. Cook and stir over low heat to blend. Gradually add milk, stirring to make a smooth sauce.
- Just before serving, stir in cheese. Heat just until cheese is melted and blended. Taste sauce and correct seasoning if necessary. Stir in a few drops of vinegar if desired. Turn sauce into gravy boat. Pass it to put over the poultry.
- NOTE: Vinegar gives a slightly sweet-sour character to the sauce; add if you prefer a sharper poultry sauce.
Nutrition Facts : Calories 715.1, Fat 54.4, SaturatedFat 27.8, Cholesterol 262.6, Sodium 233.8, Carbohydrate 6, Fiber 0.1, Sugar 0.1, Protein 48.9
PHEASANT IN CREAM SAUCE
While it sounds fancy, this dish is easy to make. And if you don't have pheasant available, you can substitute chicken for an equally delicious main course. -Julie Anderson, Wausau, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 3-4 servings.
Number Of Ingredients 10
Steps:
- Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.
Nutrition Facts :
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