Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken With Horseradish Sauce
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- #13711
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 tablespoons butter
2 tablespoons flour
1 cup milk
3 tablespoons prepared horseradish
2 tablespoons sour cream
1 teaspoon sugar
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
2 chicken breast halves
salt and pepper
directions
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 for 45 minutes at 325 degrees F until chicken is tender.
Broil chicken for 5 minutes to brown. Reheat remaining sauce and serve over chicken.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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