Gouda cheese sauce for chicken

Dutch Chicken with Gouda Sauce

Dutch Chicken with Gouda Sauce

Serves 2
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Allergy Milk
Dietary Gluten Free
Meal type Main Dish
Misc Child Friendly, Serve Hot
Dutch smoked gouda cheese makes a quick and delicious sauce for chicken.

Ingredients

  • 3/4 cups gouda cheese (shredded)
  • 3/4 cups evaporated milk (OR use Half and Half)
  • 2 garlic cloves (minced)
  • 2 tablespoons butter
  • 1 teaspoon dried parsley (OR 1/4 Cup fresh parsley)
  • salt and pepper
  • 1/2 cup olive oil
  • 1/2 teaspoon paprika
  • 1-2 boneless chicken breasts (Depending on size of breasts)

Directions

Marinade
1. Cut chicken breasts into serving size if they are oversized. Mix olive oil, paprika and a dash of pepper and salt. Marinate chicken breasts in this mixture in the refrigerator for at least one hour. Overnight is fine.
Brown and cook chicken
2. Brown chicken in butter or olive oil in skillet on medium heat, turn heat to low and let cook slowly while making sauce.
Make Sauce
3. Melt 2 Tablespoons butter in saucepan, stir in cream or evaporated milk over low heat. Slowly stir in the shredded cheese. Continuing stirring until the cheese is all melted and sauce is slightly thickened. Stir in parsley.
Serve Chicken with Sauce
4. When chicken is cooked through, put on platter or individual plates and spoon sauce over chicken. Sprinkle with more paprika for a small dash of color.

Note

I used smoked Gouda cheese, which has a richer flavor than plain Gouda but either would work. All you really need is gouda cheese and milk or cream. The parsley and paprika add a bit of zing. I like to use evaporated milk for sauces, because it makes a smooth, easy to mix sauce with no curdling problems. Plus you can get it in low fat if you are counting calories.

This recipe is easily doubled or tripled, but this is my adaptation for two people.

I absolutely hate the overbred chicken breasts that you get in the store these days. If you are stuck with those enormous chicken breasts, you may want to cut them in pieces for serving, as I did. One of those giant breasts made plenty for my husband and me, with seconds and leftovers! This sauce would be just as good on all cuts of chicken, so don't hesitate to use it on dark meat as well.

I served the chicken with hutspot and spooned some of the cheese sauce onto the smashed potato dish for a bonus.

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About Vera Marie Badertscher

I am a grandma and was named for my grandma. I've been an actress, a political strategist and a writer.I grew up in various places, went to high school in Killbuck, Ohio and graduated from Ohio State University. My husband and I moved to Arizona after graduation and have three adult children. I love to travel and read. I ponder family as I cook. Look for my DNA profile on Ancestry.