Cheese-Crusted Chicken with Cream

(unknown source)

4 large chicken thighs

1 Tablespoon Butter -- melted

4 Ounces Gruyere (Swiss) Cheese -- shredded

1 Tablespoon Dijon Mustard

3/4 Cup Whipping Cream

Rinse chicken, then pat dry. Brush skin with butter. Place chicken skin side up, preferably on a rack, in a baking dish or on a cookie sheet. Roast, uncovered, in a 375 degree oven for about 45 minutes to an hour, or until meat at thighbone is no longer pink (cut to test). Carefully pour drippings into a small sauce pan. Sprinkle the thighs with 1/2 cup of the cheese, return to oven and turn off heat.

Skim the fat from pan drippings. (Save them to scramble eggs in, or to pour over cooked veggies instead of butter.) Stir in the mustard and cream; bring to a boil over high heat and boil, stirring, until shiny bubbles form, about 3 to 4 minutes. Remove from heat, add remaining 1/2 cup of cheese, and stir until cheese is melted and sauce is smooth (if necessary, thin sauce with a little more cream). Keep sauce warm. Turn on broiler, and broil chicken 4 to 5 inches below heat until cheese is bubbly, about 1 minute. Pour sauce around chicken.