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
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