Chicken in Parmesan Cream Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Acknowledged as one of the best cheeses for cooking, Parmesan has a pronounced flavour that comes through marvellously in recipes. Although expensive to buy, it is economical to use for less is required to get a good flavour than would be needed of a milder cheese. The very best flavour comes from Parmesan that is freshly grated, so buy only when required and use it all up at once.


  • 4–6 chicken joints
  • salt and freshly milled pepper
  • 50 g/2 oz butter


    Trim the chicken joints or pieces and season with salt and pepper. Heat the 50 g (2 oz) butter in a frying pan. Add the chicken joints, skin side down, and fry gently, turning to brown on both sides. Cover the pan and allow the chicken to fry gently for 25–30 minutes or until tender.

    Melt the butter for the sauce in a pan. Stir in the flour and cook gently for a few moments. Gradually stir in the milk, beating well all the time to get a smooth, shiny sauce. Bring up to the boil and simmer for a few minutes. Season to taste with salt and pepper and stir in the grated cheese.

    When ready to serve, lift the chicken pieces out on to a hot serving dish. Blend the egg yolks with the cream. Draw the sauce off the heat and stir in the liaison of eggs and cream. Blend well and reheat for a moment. Recheck the seasoning and spoon the sauce over the chicken pieces. Sprinkle with extra Parmesan cheese and set under a hot grill until bubbling and golden brown.