*  Exported from  MasterCook  *
 
                      Chicken In Parmesan Cream Sauce
 
 Recipe By     : The New York Times Cook Book
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      (3Lb)         Frying Chicken, Cut Into Serving Pieces
                         Salt And Pepper -- To Taste
    2      Tablespoons   Vegetable Oil
    2      Tablespoons   Butter
    2      Tablespoons   Flour
      3/4  Cup           Half And Half
      1/2  Cup           Grated Parmesan Cheese
    3                    Egg Yolks -- Beaten
      1/2  Cup           Bread Crumbs
 
 1.  Season the chicken with salt and pepper.  In a skillet heat the oil, 
 add the chicken pieces, skin side down, and cook until brown.  Turn the 
 pieces, partly cover the skillet and cook until the chicken is tender, 
 about 30 minutes.
 
 2.  Preheat the oven to 350 degrees F.
 
 3.  In a saucepan, melt the butter, add the flour and stir with a wire 
 whisk until blended.  Bring the half and half to a boil and add all at 
 once to the butter-flour mixture, stirring vigorously with the whisk 
 until the sauce is thickened and smooth.  Stir in 1 tablespoon of the 
 cheese.  When it has melted, stir in the egg yolks lightly beaten with a 
 little of the hot sauce.  
 
 4.  Sprinkle the bottom of a flat casserole with 1/4 cup of the cheese, 
 arrange the chicken on the cheese and spoon the sauce over the top.  
 Place the casserole in the oven and bake 5 minutes, or until thoroughly 
 heated.
 
 5.  Combine the remaining cheese with the crumbs, sprinkle over the 
 chicken and broil until golden brown.
 
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