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
Method
- 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.
