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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This came out of one of my mother's Gourmet magazines from the 40s. This is excellent, though it's not what I'd call diet food. It's also easy. I've used gorgonzola, danablu, maytag, just about every blue,, and roquefort, in my opinion, is the best in this recipe. Ingredients:
8 chicken pieces |
2 t. oil |
1 1/2 c. sour cream |
1/2 lb. roquefort, crumbled |
Directions:
1. Preheat the oven to 350.
2. Mix the sour cream and roquefort.
3. In a skillet with a lid, brown the chicken pieces in oil over medium-high heat (uncovered). Pour the sour cream mixture over the chicken, cover tightly, and bake for 30 minutes. Uncover the skillet, and bake for an additional 15 minutes.
4. Serve with buttered noodles. I always serve this with broccoli. I'm not sure why.
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