Baked Chicken Breasts With Horseradish Cream Sauce

By carol gorman

Ingredients

• 2 2 2 tablespoons butter
• 2 2 2 tablespoons flour
• 1 1 1 cup milk
• 3 3 3 tablespoons horseradish (prepared white)
• 2 2 2 tablespoons sour cream
• 1 1 1 teaspoon sugar
• 1 1 1 teaspoon Dijon mustard
• 1 1 1 teaspoon white wine vinegar
• salt and pepper
• 2 2 2 chicken breast halves, with skin and bone

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Directions

Preheat oven to 350ºF.

In a medium-size saucepan, melt butter over medium heat.

Stir in flour and cook, stirring, for 1 minute without browning.

Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes.

Stir in horseradish, sour cream, sugar, mustard, and vinegar.

Season with salt and pepper to taste.

Arrange chicken breasts, skin side up, in a baking dish.

Spoon half the horseradish sauce over chicken.

Bake 45 minutes until chicken is tender.

Broil chicken for 5 minutes to brown.

Reheat remaining sauce and serve over chicken.

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Directions

Preheat oven to 350ºF.

In a medium-size saucepan, melt butter over medium heat.

Stir in flour and cook, stirring, for 1 minute without browning.

Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes.

Stir in horseradish, sour cream, sugar, mustard, and vinegar.

Season with salt and pepper to taste.

Arrange chicken breasts, skin side up, in a baking dish.

Spoon half the horseradish sauce over chicken.

Bake 45 minutes until chicken is tender.

Broil chicken for 5 minutes to brown.

Reheat remaining sauce and serve over chicken.

Submit a Correction