Baked Chicken Breasts With Horseradish Cream Sauce

The cream had perfect consistancy without a ton of fat from cream. Delicious!

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This chicken was so tender and juicy! It was cooked perfectly. My husband enjoyed this more than I did...but he likes horseradish, I don't. (Gotta make stuff the hubby likes every once in a while ;) ) I was expecting to not like it at all, but it was better than I imagined it would be! From my husband, a horseradish lover, this chicken gets 4 stars :) Thanks for posting. Made for "I Recommend Tag Game"

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This was pretty good. I used whole wheat flour and 4 boneless skinless breasts. There was plenty of sauce for 4 breasts instead of just 2. I skipped the broiling step. The sauce and cooking time creates a very tender, juicy chicken breast. The sauce was definitely horseradish flavor. With all of the other ingredients in the sauce, I would have liked for another flavor to come through. I have never had horseradish with anything but beef so it was a change from the usual chicken flavors.

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Everyone loved this chicken recipe! I made this for the Beverage Forum's Beir Challenge for the Zaar World Tour 4 so I used Vermouth instead of white wine vinegar. I followed everything else to the letter! The sauce was simply wonderful! We are big fans of horseradish so I used fresh horseradish instead of store-bought horseradish cream. Every bite was delightful. Our 6 year old devoured every last bite! Thanks lazyme!

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I used skinless boneless breast so I only had to bake them about 20 minutes. I loved the sauce. It has a great kick to it without being overwhelming. Thanks Lazyme!

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My roommate and I really enjoyed this for lunch yesterday. The sauce is so good, I could eat it with a spoon! :) I am so glad I boiled up some pasta to serve with it, because it was so yummy with the sauce. I used one really big boneless skinless chicken breast, and ended up baking it for 30, using a probe thermometer to keep an eye on it. Thanks for posting! Made for ZWT4.

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We really enjoyed this. The sauce was delicious with just a subtle hint of horseradish. I tripled the recipe and it turned out fine. The only change was to use white cooking wine since I didn't have white wine vinegar. We will make this easy, satisfying meal again.

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What a wonderful sauce! My husband is already looking forward to leftovers for lunch. Just the right amount of everything for a beautiful flavor. Served this with mashed potatoes and it was great. Thanks for posting!

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This had nice flavour. I didn't add the sugar. The sauce got a little bit thick but thinned it out with a bit more milk. Nice meal on a cold day. I think next time I'll try it with a dry white wine instead of white wine vinegar.

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So easy to make, and so tasty!I used boneless breasts, because that was what I had on hand,so I reduced the cooking time a bit. We love horseradish,and the hint of Dijon, compliments it perfectly.My sauce was a bit thck, so next time(and there will be a next time) I may use Heavy cream instead of milk, and cut back on the flour.Thanks lazyme, we will have this again! DH wants to try the sauce on steak!

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Well, I gotta admit that when I decided to make this recipe it was with a bit of trepedation, 'cause I have never been one to use horseradish in my cooking. However, a very close friend of mine loves it, so I was willing to give it a try, & now I'm definitely including this recipe in my chicken cookbook!! I was very pleased with the bit of a kick the sauce has, as well as the simplicity of the preparation, AND, my guests loved it! So, as far as my household is concerned, you've got a 4-Star recipe here!! Thanks for sharing it.

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