Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter |
2 tablespoons | Flour |
1 cup | Milk |
3 tablespoons | Horseradish; (prepared white |
2 tablespoons | Sour cream |
1 teaspoon | Sugar |
1 teaspoon | Dijon mustard |
1 teaspoon | White wine vinegar |
\N \N | Salt and pepper |
2 \N | Chicken breast halves; with |
Preheat oven to 350.
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.