0 recipes from contoocook and beyond


2 boned chicken breasts, halved
2 tbsps. butter
2 tbsps. flour
l cup milk
3 tbsps. prepared white horseradish, drained
2 tbsps. sour cream
l tsp. sugar
l tsp. dijon mustard
l tsp. white wine vinegar
s&p to taste
In a med. size saucepan, melt butter over med. heat. Stir in flour
and cook for l min. without browning. Whisk in milk and bring to a
boil. Cook, stirring constantly until sauce is thick and smooth,
about 3 mins. Stir in horseradish, sour cream, sugar, mustard and
vinegar. Season with s&p. Place breasts in a l3x9x2″ baking dish.
Spoon half of the horseradish sauce over chicken. Preheat oven to
350. Bake 45 mins., until chicken is tender. Reheat remaining sauce
and serve over chicken. May be prepared ahead and stored in friger.
Serves 4.

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