Recipe - Cheese-Crusted Chicken With Cream

4 pound BroilerFryer Chicken
1 tablespoon Butter melted
5 ounce Gruyere Cheese shredded
1 tablespoon Dijon Mustard
Three fourths cup Whipping Cream
Watercress Sprigs for
Garnish

Remove chicken neck and giblets; reserve for other uses. Pull off and
discard lumps of fat. Rinse chicken inside and out, then pat dry. Brush
skin with butter. Place chicken, breast up, on a rack in a 12 by 15inch
roasting pan. 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. Using poultry shears or a knife, cut chicken into
quarters. Arrange pieces, skin side up and slightly apart, in a shallow
ovenproof serving dish (use a 9by 13inch rectangular or 12 to 15inch
oval dish). Sprinkle with Three fourths cup of the cheese. Return to oven and turn
off heat. Skim and discard fat from pan drippings. 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. Remove from heat, add remaining One half cup
of cheese, and stir until cheese is melted and sauce is smooth (if
necessary, thin sauce with a little more cream). Keep sauce warm. Broil
chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute.
Pour sauce around chicken; garnish with watercress.

Recipe By : The Best of Sunset Page 118

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini