Cheese−Crusted Chicken with Cream

Instructions

1. 1

   Remove chicken neck and giblets; reserve for other uses.

2. 2

   Pull off and discard lumps of fat.

3. 3

   Rinse chicken inside and out, then pat dry.

4. 4

   Brush skin with butter.

5. 5

   Place chicken, breast up, on a rack in a 12 x 15-inch roasting pan.

6. 6

   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.

7. 7

   Using poultry shears or a knife, cut chicken into quarters.

8. 8

   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).

9. 9

   Sprinkle with 3/4 cup of the cheese.

10. 10

    Return to oven and turn off heat.

11. 11

    Skim and discard fat from pan drippings.

12. 12

    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.

13. 13

    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).

14. 14

    Keep sauce warm.

15. 15

    Broil chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute.

16. 16

    Pour sauce around chicken.

17. 17

    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