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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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From a Garden Club Cookbook. Submitted by someone in the Amaryllis Garden Circle from Tampa, Florida. The note says: Rumor says this was served to Queen Elizabeth during her U. visit. She was so pleased she asked for the recipe. Since then, it has been called Chicken Elizabeth. Ingredients:
4 chicken cutlets |
2 tablespoons butter |
1 medium onion, chopped |
3 ounces dry vermouth |
1/2 pint sour cream |
1/4 cup blue cheese, crumbled |
1 tablespoon lemon juice |
1 teaspoon salt |
1 dash pepper |
1 dash tarragon |
1 garlic clove, crushed |
1 dash worcestershire sauce |
Directions:
1. Saute chicken in butter in skillet, until lightly browned. Reserve juice in pan.
2. Place chicken in a covered casserole. Preheat oven to 350.
3. Combine remaining ingredients and pan juice in blender; blend and pour over chicken.
4. Bake for 1 hour.
5. Serve over rice.
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