Baked Chicken Breasts with Lemon and Mustard
INGREDIENTS:
2 tb Butter
2 tb Flour
1 c Milk
3 tb Horseradish -- (prepared
White)
2 tb Sour Cream
1 ts Sugar
1 ts Dijon Mustard
1 ts White Wine Vinegar
Salt And Pepper
2 Chicken Breast Halves --
With bone
2 tb Butter
2 tb Flour
1 c Milk
3 tb Horseradish -- (prepared
White)
2 tb Sour Cream
1 ts Sugar
1 ts Dijon Mustard
1 ts White Wine Vinegar
Salt And Pepper
2 Chicken Breast Halves --
With bone
Preheat oven to 350.
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.
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.