Prep 10 mins
Cook 20 mins
A very Quick easy recipe to throw together and it tastes great. I usually serve the chicken breast over spinach, but as I have only just got back into town and all the shops were closed for Easter Monday, I had to use what I had on hand. It worked out well as I had some carrots and broccoli I wanted to use up, so I served them as the vegetable and served the chicken over rice. The cooking time is a little longer if you choose to serve over rice.
- 1 -2 tablespoon olive oil
- 4 chicken breasts
- 2 garlic cloves
- 3 green onions, sliced thinly
- 2 tablespoons dry white wine
- 160 ml cream
- 2 tablespoons prepared horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, finley chopped or 1 teaspoon dried dill
- 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.
The husband and I were split on this. I thought the sauce was too horseradishy he thought it wasn't horseradishy enough. For normal people, it was probably just right. I don't tend to like horseradish sauce but what I liked about this was that it wasn't so sharp that it turned me off. I happily ate it and am likely to make it again. Don't be afraid to try this if you are on the fence about horseradish.
I really liked this sauce but the directions didn't seem complete to me. I did add more wine and I also seasoned the chicken. Next time I might use shallots instead of the green onion, but overall it was really good.
We really enjoyed our dinner tonight thanks TFC. Your recipe was fast easy and deliciouc and the only thing I did different to it was to add a half teaspoon of chicken stock powder. The sauce was great with tonights veggies and I think it would also be good on veal or pork.