| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Main, Dishes | 1 | Servings | |
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 |
INSTRUCTIONS
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. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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