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Creamy baked chicken

Crispy baked chicken with a sour cream, lemon and onion sauce.

Ingredients

  • 2 chicken breast fillets, left whole or cut in strips before frying
  • 1/3 cup plain flour
  • 2 teaspoons fresh rosemary, chopped
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 75g butter
  • 2/3 cup sour cream
  • ¼ cup milk
  • 1 onion, chopped
  • 90g stilton cheese, crumbled
  • 1 teaspoon lemon rind
  • 1 teaspoons lemon juice
  • ¼ cup flaked almonds
  • lemon slices to garnish
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Method

  1. Combine flour, rosemary and pepper in a bowl; coat chicken.
  2. Heat butter and oil in pan. Fry chicken on both sides until lightly browned; do not cook through. Transfer to ovenproof dish.
  3. Combine sour cream, milk, onion, cheese, rind and juice in bowl; mix well. Spoon over chicken.
  4. Cook in moderate oven 180°C for about 20 to 30 minutes until cooked through.
  5. Serve on a bed of pasta, garnish with lemon slices and almonds.
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