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[edit] Ingredients
2 |
tablespoons Butter |
2 |
tablespoons Flour |
1 |
cup Milk |
3 |
tablespoons Prepared white horseradish |
|
Drained |
2 |
tablespoons Sour cream |
1 |
teaspoon Sugar |
1 |
teaspoon Dijon mustard |
1 |
teaspoon White wine vinegar |
|
|
4 |
Chicken breasts halves with |
|
Bone |
[edit] Preparation
Step 1 |
Preheat over 350F degrees. 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. |
Step 2 |
Arrange chicken breasts, skin side up, in a 13X9X2-inch baking dish. |
Step 3 |
Spoon half the horseradish sauce over chicken. Bake 45 minutes, until chicken is tender. Reheat remaining sauce and serve over chicken. |
[edit] About Horseradish Cream Chicken
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