Baked chicken breasts with horseradish cream
1 Servings
Ingredients
| Quantity | 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 |
| Salt and pepper | ||
| 2 | Chicken breast halves; with | |
Directions
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.