Best Fried Chicken Breasts In Horseradish White Sauce Recipes
BAKED CHICKEN BREASTS WITH HORSERADISH CREAM SAUCE
Make and share this Baked Chicken Breasts With Horseradish Cream Sauce recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 376.8, Fat 25.4, SaturatedFat 13.4, Cholesterol 100.2, Sodium 315.6, Carbohydrate 16.8, Fiber 1, Sugar 4.4, Protein 20.7
CHICKEN BREASTS WITH HORSERADISH-SCALLION CRUST
Categories Chicken Mustard Onion Poultry Bake Quick & Easy Dinner Horseradish Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a small bowl whisk together mustard and mayonnaise until combined well.
- Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking and brown chicken, about 5 minutes on each side. Transfer chicken to a shallow baking dish and pour off all but about 2 teaspoons oil from skillet.
- Add scallion to skillet and cook over moderate heat, stirring, until softened. Stir in garlic and cook 30 seconds.
- Remove skillet from heat and stir in bread crumbs, horseradish, tarragon, and salt and pepper to taste. Spread mayonnaise mixture on skin side of each chicken breast and top evenly with bread crumb mixture. Bake chicken in middle of oven 10 minutes, or until cooked through, and let stand 5 minutes.
CHICKEN FRIED CHICKEN WITH WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
- Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
- Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
- Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
- Serve the chicken fried chicken topped with the white gravy.
FRIED CHICKEN BREASTS IN HORSERADISH WHITE SAUCE
Pol Martin Cookbook: Easy Cooking For Today Please Note: This is two recipes in one, because when you are doing the chicken recipe it asks for 1 1/2 cups of the horseradish white sauce. So it is advised to make the sauce first.
Provided by daisygrl64
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Sauce:.
- Heat butter in saucepan, when hot add onions cover and cook for 3 minutes over low heat.
- add flour and mix, cook uncovered for 1 minute.
- pour half of milk and mix well. add remaining milk, season and add spices.
- bring sauce to a boil, continue cooking 8 to 10 minutes, uncovered over medium-low heat, stir frequently.
- mix in horseradish and simmer 2 minutes.
- Chicken:.
- Preheat oven to 375*F (190*C).
- Dredge chicken with flour, Dip into beaten eggs and coat with breadcrumbs.
- Heat oil in frying pan, when hot add chicken and cook 4 minutes over medium-high heat.
- turn chicken over, continue cooking 4 minutes, and season with salt and pepper.
- remove chicken from pan, place in baking dish and bake for 10 to 12 more minutes.
- to serve pour sauce over chicken.
Nutrition Facts : Calories 723.1, Fat 37.8, SaturatedFat 15, Cholesterol 147.2, Sodium 855.5, Carbohydrate 75, Fiber 3.5, Sugar 7.8, Protein 20.5
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