Chicken Elizabeth

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.S. visit. She was so pleased she asked for the recipe. Since then, it has been called "Chicken Elizabeth." I posted this recipe for those who might like this dish (and because I liked the story about the Queen) but I wanted to note that this is not a personal or family favorite.

• Ready In: 21 mins
• Serves: 4

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.