From Lisa Day's Local Review - January 2009

More for the Foodie: This recipe comes from Patti Swanson, who is a master chef and former owner of Cashmere Country Inn. I have made this lovely recipe over and over for friends, with grand reviews. It is simple to prepare and yummy. Enjoy!

Lemon and Blue Cheese Chicken - Serves 6


  • 3 ounces of Oregon blue cheese (about a heaping 1/2 cup)
  • 2/3 cup sour cream
  • 2 1/2 tablespoons fresh lemon juice
  • 1 tablespoon sliced green onion
  • 2 teaspoons freshly grated lemon zest
  • 3/4 cup flour
  • 1 teaspoon salt
  • 1 3/4 teaspoon dried rosemary, crumbled
  • 3/4 teaspoon freshly ground black pepper
  • 6 chicken breasts (3 whole breasts)
  • 1/3 cup butter

Preheat oven to 350 degrees.

  1. In a small bowl, combine the sour cream, blue cheese, lemon juice, green onion, and lemon zest - set aside.
  2. In a shallow dish combine the flour, salt, rosemary, and ground pepper. Add the chicken and turn to coat each piece.
  3. In a large skillet over medium high heat, melt the butter. Add the coated chicken and saute until golden.
  4. Transfer the chicken to a greased baking dish and arrange skin side up.
  5. Spread the reserved sour cream mixture over the chicken.
  6. Bake until the mixture is nicely browned - approximately 35-40 minutes.