Chicken Breasts With Horseradish Cream Sauce Recipes

CHICKEN BREAST WITH HORSERADISH CREAM

Steps:

• Remove the chicken from the fridge about 1 hour before cooking and season liberally with sea salt. Meanwhile, warm the oven to around 70C. Place a heavy-based frying pan large enough to fit 4 chicken breasts over a medium-high heat until hot. Brush the chicken with extra virgin olive oil and put in the pan, skin side down. Cook for 5 minutes until the skin is crisp, then turn over and cook for a further 4 minutes. Put on a plate and rest in the warm oven. To make the sauce, pour the vermouth in the same pan and scrape well. Add a good pinch of sea salt and the cream and cook for 2 minutes at a rapid boil. Turn the heat down to medium, slowly add the butter and whisk to incorporate. Remove frying pan from heat, add the parsley and horseradish, then season with freshly ground pepper and a squeeze of fresh lemon juice. Place one chicken breast on each plate and pour a generous amount of sauce over each. Serve immediately. HOT TIPS You can also make the sauce with roast chicken - just deglaze the roasting pan with the vermouth, then follow the rest of the recipe. I like to serve boiled potatoes that have been pan fried with this dish, along with a simple green salad or boiled beans. SOMETHING TO DRINK Marsanne Marsanne is a textural white wine, predominately grown in the south of France. This 2012 Paul Mas ($8) has flavours of white peach and stone fruit, with hints of honeysuckle that will provide balance and sweetness to the peppery horseradish. The broad texture will complement the flavour of the chicken. Styling by Hannah Meppem. Food preparation by Nick Banbury.

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.

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.

HORSERADISH CREAM SAUCE

Steps:

• Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

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 BREASTS IN CAPER CREAM SAUCE

Steps:

• Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
• Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
• Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

CHICKEN BREASTS IN CREAM SAUCE

Steps:

• Brown chicken breast.
• Place breasts in oven dish.
• Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
• Pour over the chicken and bake 2 hours at 300 degrees.
• After baking, remove breasts; strain juices into saucepan.
• Add 2 tablespoons flour and 1/2 cup water.
• Mix with whisk until thickened.
• Add milk if too thick.
• Pour sauce over breasts and garnish with parsley.

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.

GARLIC CREAM SAUCE OVER CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with oregano, basil, salt, and black pepper.
• Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
• Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.