Bergen Easter Chicken

Serves 4

Remove skin from chicken; rub with salt and pepper. Place chicken in large skillet with melted butter. Brown on all sides. Pour broth over browned chicken. Add sherry. Cover, reduce heat to low. Simmer 35 to 45 minutes or until chicken is tender. Use slotted spoon to place cooked chicken on a platter, keep warm. Add ¼ cup chopped parsley and cream to drippings in pan. Simmer, cook and stir sauce until about 1 cup remains and has a glazed appearance. Stir in cheese only until melted. Pour sauce over chicken. Garnish.