Recipe by The Flying Chef
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
Directions See How It's Made
- 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.