Fried Chicken Breasts In Horseradish White Sauce Recipes

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CHICKEN FRIED CHICKEN WITH WHITE GRAVY



Chicken Fried Chicken with White Gravy image

A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 3/4 cups all-purpose flour
3/4 cup cornstarch
2 teaspoons paprika
1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/4 cups buttermilk
1 tablespoon hot sauce
1 large egg
Canola, vegetable or peanut oil, for frying
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
Kosher salt and freshly ground black pepper
1/2 teaspoon apple cider vinegar

Steps:

  • Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
  • Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
  • Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
  • Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
  • For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
  • Serve the chicken fried chicken topped with the white gravy.

FRIED CHICKEN TENDERS



Fried Chicken Tenders image

These are tasty, tender chicken pieces with our own spicy horseradish dipping sauce. We serve it with our favorite potato salad and corn on the cob. Enjoy!

Provided by Charlotte

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h

Yield 8

Number Of Ingredients 13

1 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
2 eggs, beaten
2 tablespoons water
24 chicken tenderloins
2 quarts oil for frying
1 cup mayonnaise
3 tablespoons prepared horseradish
½ cup sour cream
1 dash Worcestershire sauce
3 tablespoons prepared mustard

Steps:

  • Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
  • One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.
  • Heat oil in a deep fryer to 375 degrees F (190 degrees C).
  • In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
  • In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

Nutrition Facts : Calories 821.4 calories, Carbohydrate 35.2 g, Cholesterol 163.8 mg, Fat 55.2 g, Fiber 1.9 g, Protein 45.2 g, SaturatedFat 9.8 g, Sodium 782.8 mg, Sugar 2 g

CREAMY HORSERADISH CHICKEN BREAST



Creamy Horseradish Chicken Breast image

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.

Provided by The Flying Chef

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 415.2, Fat 29.5, SaturatedFat 12.2, Cholesterol 138.1, Sodium 145.6, Carbohydrate 3.8, Fiber 0.6, Sugar 1.1, Protein 31.6

CHICKEN BREASTS WITH HORSERADISH-SCALLION CRUST



Chicken Breasts with Horseradish-Scallion Crust image

Categories     Chicken     Mustard     Onion     Poultry     Bake     Quick & Easy     Dinner     Horseradish     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 1/2 teaspoons Dijon mustard
1/4 cup mayonnaise
1 whole boneless chicken breast with skin (about 1 pound), halved
1 tablespoon olive oil
2 tablespoons chopped scallion
1/2 teaspoon minced garlic
1/2 cup fine fresh bread crumbs
2 tablespoons drained bottled horseradish
1/2 teaspoon chopped fresh tarragon or a pinch dried, crumbled

Steps:

  • Preheat oven to 425°F.
  • In a small bowl whisk together mustard and mayonnaise until combined well.
  • Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking and brown chicken, about 5 minutes on each side. Transfer chicken to a shallow baking dish and pour off all but about 2 teaspoons oil from skillet.
  • Add scallion to skillet and cook over moderate heat, stirring, until softened. Stir in garlic and cook 30 seconds.
  • Remove skillet from heat and stir in bread crumbs, horseradish, tarragon, and salt and pepper to taste. Spread mayonnaise mixture on skin side of each chicken breast and top evenly with bread crumb mixture. Bake chicken in middle of oven 10 minutes, or until cooked through, and let stand 5 minutes.

BAKED CHICKEN BREASTS WITH HORSERADISH CREAM SAUCE



Baked Chicken Breasts With Horseradish Cream Sauce image

Make and share this Baked Chicken Breasts With Horseradish Cream Sauce recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons flour
1 cup milk
3 tablespoons horseradish (prepared white)
2 tablespoons sour cream
1 teaspoon sugar
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
salt and pepper
2 chicken breast halves, with skin and bone

Steps:

  • Preheat oven to 350ºF.
  • 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.

Nutrition Facts : Calories 376.8, Fat 25.4, SaturatedFat 13.4, Cholesterol 100.2, Sodium 315.6, Carbohydrate 16.8, Fiber 1, Sugar 4.4, Protein 20.7

FRIED CHICKEN BREASTS IN HORSERADISH WHITE SAUCE



Fried Chicken Breasts in Horseradish White Sauce image

Pol Martin Cookbook: Easy Cooking For Today Please Note: This is two recipes in one, because when you are doing the chicken recipe it asks for 1 1/2 cups of the horseradish white sauce. So it is advised to make the sauce first.

Provided by daisygrl64

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

4 tablespoons butter
2 tablespoons onions, chopped
4 tablespoons flour
2 cups hot milk
1/4 teaspoon nutmeg
2 1/2 tablespoons horseradish
1 pinch paprika
salt and pepper (if necessary)
2 large whole chicken breasts, de-boned, skinned and cleaned
1 cup seasoned flour
2 eggs, beaten
1 1/2 cups breadcrumbs
2 tablespoons vegetable oil
1 1/2 cups horseradish white sauce, hot
salt and pepper

Steps:

  • Sauce:.
  • Heat butter in saucepan, when hot add onions cover and cook for 3 minutes over low heat.
  • add flour and mix, cook uncovered for 1 minute.
  • pour half of milk and mix well. add remaining milk, season and add spices.
  • bring sauce to a boil, continue cooking 8 to 10 minutes, uncovered over medium-low heat, stir frequently.
  • mix in horseradish and simmer 2 minutes.
  • Chicken:.
  • Preheat oven to 375*F (190*C).
  • Dredge chicken with flour, Dip into beaten eggs and coat with breadcrumbs.
  • Heat oil in frying pan, when hot add chicken and cook 4 minutes over medium-high heat.
  • turn chicken over, continue cooking 4 minutes, and season with salt and pepper.
  • remove chicken from pan, place in baking dish and bake for 10 to 12 more minutes.
  • to serve pour sauce over chicken.

Nutrition Facts : Calories 723.1, Fat 37.8, SaturatedFat 15, Cholesterol 147.2, Sodium 855.5, Carbohydrate 75, Fiber 3.5, Sugar 7.8, Protein 20.5

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