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
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