Chicken Elizabeth - cooking recipe

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

Preparation

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.