This entire cooked chicken is a one-pot wonder with a turn: a smooth, luxurious parmesan sauce, rather than sauce.
I previously found it in an eatery in France quite a while prior, and I regularly serve it with veal, yet it combines well with the juices of any white meat. It should combine like a mayonnaise, however on the off chance that it doesn’t, you should simply include somewhat more hot cream to mix it.
Prep time: 15 minutes
Cooking time: 1 hour 45 minutes
SERVES: four to six
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