Review of last recipe (photo above) - Ok, so I didn't have dry milk (and didn't want to buy any) and googled for a substitute which stated 1/4 cup dry milk = 1 cup milk (and use the liquid milk for the liquid needed in the recipe).  I only used 1 1/2 cups milk even though 1/2 cup dry should have been 2 cups of milk, but I didn't want to increase the total liquid.  Then, after typing up the recipe for the blog saw that 2 packages of yeast were needed, and I had only used one (in error).  The bread hadn't doubled in size, but I went ahead anyway.  It, obviously, tastes terrible, and I thought I might re-try the recipe using the correct ingredients, but I am moving on.  It also looks pretty funky.  Oh well ...

TODAY'S RECIPE - CHICKEN ELIZABETH

Serves 6

6 tbsp butter (3/4 stick)
6 boneless chicken breast halves, skinned
1 pint sour cream
8 oz blue cheese
1 tbsp worcestershire sauce
3 small garlic cloves, crushed
chopped parsley
cooked rice

Preheat oven to 350 degrees.  Grease a 9" x 13" baking dish.

Melt butter in a heavy large skillet over medium-high heat.  Add chicken and brown well; about 4 minutes per side.  Transfer to prepared dish.

Combine sour cream, blue cheese, worcestershire and garlic in a small bowl.  Spoon mixture evenly over chicken.  Bake uncovered until juices run clear when the chicken is pricked with a fork; about 50 minutes.

Garnish with parsley and serve over rice.