Ingredients:
4 chicken cutlets
2 tablespoons butter
1 medium onions, 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 cloves, crushed
1 dash Worcestershire sauce
Directions:
Saute chicken in butter in skillet, until lightly browned. Reserve juice in pan.
Place chicken in a covered casserole. Preheat oven to 350.
Combine remaining ingredients and pan juice in blender; blend and pour over chicken.
Bake for 1 hour.
Serve over rice.
Servings: 4
Time preparation: 20 min.
Time total: 21 min.