Best Chicken In Creamy Horseradish Sauce Recipes

CREAMY HORSERADISH CHICKEN BREAST

Steps:

• Heat oil in a pan, add chicken breasts brown on both sides and cook until almost cooked through, leave over low heat to finish cooking while you make the sauce, turn the breasts occasionally.
• Heat a small amount of oil in a saucepan. Add onion and garlic cook until onion is soft and garlic has browned slightly (do not burn).
• De glaze pan with wine, add cream bring to the boil, turn heat down and simmer for a couple of minutes, add horseradish, juice, mustard and dill, stir over heat until well combined and heated through.
• Arrange chicken on plate and pour sauce over.
• It is lovely served over spinach as I mentioned earlier, or serve with your favourite vegetable and rice or potato.

BAKED CHICKEN BREASTS WITH HORSERADISH CREAM SAUCE

Steps:

• 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.

CHICKEN IN CREAMY HORSERADISH SAUCE

Steps:

• In a big, heavy skillet, brown the chicken in the butter and olive oil over medium high heat. Transfer the chicken to your slow cooker.
• In a bowl, stir together the broth, bouillon, and horseradish. Pour the mixture over the chicken. Cover the slow cooker, set it to low, and let it cook 6 hours.
• When the time's up, remove the chicken with tongs and put it on a platter. Melt the cream cheese into the sauce in the slow cooker. Stir in the cream. Thicken the sauce with Guar or Xanthan if you think it needs it. Add salt and pepper to taste.

HORSERADISH BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Using a pastry brush, baste each piece of chicken with the oil.
• Place the chicken in a greased 9X13 baking dish.
• Spread 1/2 tablespoon horseradish on the top of each breast.
• Bake, covered for about 30 minutes.
• While the chicken is baking combine the onion powder, horseradish, wine and apricot preserves in a bowl.
• Mix well.
• After 30 minutes, pour the wine sauce mixture over the chicken and bake, uncovered, another 20 to 30 minutes, until chicken is tender.
• Baste the chicken with the sauce every 10 minutes.
• To serve, place the chicken on a platter and pour the sauce over the top.

HORSERADISH BREADED CHICKEN BREAST

Steps:

• Pound chicken breasts until they are about 1/4 of an inch thin.
• Mix together horseradish, mustard, lemon juice, salt, pepper, chives and thyme.
• Coat chicken breasts in the horseradish mix.
• Coat chicken breasts in bread crumbs.
• Heat up vegetable oil in a large pan. Add the chicken breasts to the pan. Once a nice golden-brown crust forms on the bottom, flip the chicken over and cook the other side. By the time the crust browns up, the chicken should be done--maybe 7-10 minutes.

CREAMY HORSERADISH CHICKEN

Steps:

• Lightly brown chicken breast in a little olive oil and set aside.
• In medium saucepan melt butter, add flour and stir 1 minute.
• stir in 1/2& 1/2, horseradish, sour cream, sugar, dijon mustard and vinegar and 1/2 the parsley.
• Place chicken in sprayed baking dish and top with half the horseradish sauce.
• Bake in pre-heated 350 degree oven for 40 minutes.
• Re-heat the remaining sauce with parsley added and serve with chicken.