Gjetost cheese is a Norwegian goat’s milk cheese that is firm in texture, brown in color, and provides a sweet caramel flavor. It is frequently served on bread as a breakfast food. Children tend to like it because of the sweet taste. Ekte Gjetost means it is all goats milk, otherwise the cheese can be made with a mixture of cow’s and goat’s milk. Besides chicken, Norwegian meatballs swimming gjetost sauce is a fan favorite of kids and adults.
Norwegian Chicken With Gjetost Sauce
- Frying pan with cover
- 2 lb Chicken breasts, boneless and skinless.
- ½ cup Sherry wine
- Kosher salt and white pepper
- ½ cup Parsely, chopped
- 2 tbsp Unsalted butter, preferably European
- ½ cup Heavy cream
- 1 cup Chicken broth
- 1 cup Gjetost cheese, shredded
- Cut chicken into chunks. Rub with salt and pepper. Brown chicken pieces in butter over medium-high heatAdd broth and sherry to the browned chicken. Reduce heat to medium-low, cover, and simmer until chicken is tender, about 45 minutes. Remove chicken to a bowl and cover lightly to keep warm.Add cream and half of the parsley to the drippings in the pan. Simmer over medium heat until sauce reduced to about 1 cup.Stir in cheese and cook just until it is melted. Pour chicken and accumulated juices into the pan. Turn off heat and serve sprinkled with remaining chopped parsley.