• 3 pounds chicken — cut in serving piece
• 1 teaspoon salt
• ½ teaspoon white pepper
• 2 tablespoons butter
• 1 cup chicken broth
• ¼ cup sherry
• ¼ cup parsley, fresh — chopped
• ½ cup whipping cream
• 4 ounces cheddar cheese or shredded gjetost (I used cheddar)
• fresh parsley for garnish — chopped

 Remove skin from chicken; rub with salt and pepper. Place chicken in large skillet with melted butter. Brown on all sides. Pour broth over browned chicken. Add sherry. Cover, reduce heat to low. Simmer 35 to 45 minutes or until chicken is tender. Use slotted spoon to place cooked chicken on a platter, keep warm. Add ¼ cup chopped parsley and cream to drippings in pan. Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance. Stir in cheese only until melted. Pour sauce over chicken. Garnish. 

Verdict: I redeemed myself with this recipe. It was a complete hit! Yes, it’s not the healthiest of the recipes I’ve made but it was delicieux!  Word to the wise, although I am an advocate of free handing I suggest that you use the exact amount of white pepper that the recipe calls for. White pepper is very powerful and you don’t want to render the dish inedible. You have been warned! :p
I served the chicken with plain whole grain rice (what else?!:)) and lightly steamed green beans (still crunchy) sauteed with a minced shallot and added a pinch of white pepper, just to kind of keep the “theme” of the meal.  It was a good idea… everyone had seconds, some had thirds.   I can seriously say that it was worth the trip to Denmark…  

serving suggestion