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