BAKED CHICKEN WITH GREEN SPINACH-HORSERADISH SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Coat a large saute pan or large stovetop grill pan with cooking spray. Season both sides of chicken with salt and black pepper. Place chicken on prepared pan and cook until golden brown on each side and cooked through.
- Meanwhile, in a food processor, combine spinach, mayonnaise, vermouth, horseradish, lemon juice, and parsley. Process until blended and smooth. Season, to taste, with salt and black pepper. Spoon sauce over half of the chicken. Reserve remaining chicken for another recipe.
- Serve half (2 cups) of the rice with this meal and reserve remaining rice for another recipe. Garnish with lemon wedges.
BAKED CHICKEN BREASTS WITH HORSERADISH CREAM SAUCE
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
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
CHICKEN IN HORSERADISH AND CHERVIL SAUCE
Provided by Trina Hahnemann
Categories Chicken Herb Poultry Dinner Horseradish Boil Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 17
Steps:
- Put the chicken in a large casserole with the onion, carrot, bay leaves, peppercorns, and salt. Add enough water to cover the chicken, then bring to a boil and simmer for 1 hour, or until the meat is white. Carefully lift the chicken from the broth and let cool. Strain the broth and save 2 1/2 cups for the sauce.
- Make the sauce. Melt the butter in a large pan. Add the sliced artichokes and fennel and cook for 2 minutes. Sprinkle the flour over the vegetables and stir until the flour and butter have combined. Pour in half the reserved chicken broth and stir until smooth. Add the remaining chicken broth and the horseradish and bring to a boil. Add the cream and salt and pepper and return the sauce to a boil, then decrease the heat to a simmer.
- Remove the skin and bones from the chicken. Break the meat into medium-size pieces. Stir the chicken and chervil into the sauce and let it simmer for a couple of minutes, or until the chicken is heated through. Season with salt and pepper and serve with boiled potatoes.
CREAMY HORSERADISH CHICKEN BREAST
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
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
HORSERADISH CHICKEN, BUTTERNUT SQUASH, AND ZUCCHINI SHEET PAN DINNER
This horseradish chicken with sage and Parmesan butternut squash, and garlic zucchini is on your table for dinner in less than 1 hour. 3 different flavors, 3 medium bowls, and all cooked on 1 sheet pan.
Provided by Chef Mo
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine butternut squash, fresh sage, Parmesan cheese, 2 tablespoons olive oil, and salt in a bowl. Toss until squash is completely coated and place on the right side of a large nonstick baking sheet (17 1/4 x 11 1/2-inches).
- Combine horseradish, Dijon mustard, onion powder, and garlic powder in a second bowl. Add chicken thighs and mix until well coated. Place chicken thighs in the center of the baking sheet.
- Slice zucchini into 16 equal size spears. Place spears on the left side of the baking sheet. In a small bowl mix 1 tablespoon olive oil and balsamic vinegar. Brush olive oil mixture on zucchini and sprinkle with garlic powder and black pepper.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 420.6 calories, Carbohydrate 32.8 g, Cholesterol 69.1 mg, Fat 23.4 g, Fiber 5.5 g, Protein 23.2 g, SaturatedFat 5.5 g, Sodium 555.3 mg, Sugar 7.7 g
CHICKEN BREASTS WITH HORSERADISH-SCALLION CRUST
Categories Chicken Mustard Onion Poultry Bake Quick & Easy Dinner Horseradish Gourmet
Yield Serves 2
Number Of Ingredients 9
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.
CARB FRIENDLY DIJON HORSERADISH CHICKEN
This is a carb friendly version of baked Dijon chicken using grated horseradish to kick up the taste a little. It uses grated cauliflower to reduce the carb load by reducing the amount of bread crumbs used. It will still be just as crunchy and moist inside, you'll be shocked. Enjoy!!!!!!!
Provided by Dave T.
Categories Chicken
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 400, spray foil lined baking sheet with non stick cooking spray (I like olive oil flavored)
- 2. In a bowl Mix milk, mustard and horseradish, mix well with a whisk. Mix cauliflower, Parmesan cheese and bread crumbs in a separate bowl
- 3. Working one piece at a time dip chicken in milk mixture, then roll to cover in the cauliflower mixture. Lay flat on sprayed foil lined baking sheet, repete for each piece.
- 4. Bake at 400 for 15-20 min, lay a piece of foil loosely over it half way through, remove and bake for 10 additional min till golden brown, salt and pepper to taste.
HORSERADISH BAKED CHICKEN
Make and share this Horseradish Baked Chicken recipe from Food.com.
Provided by PollyB
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Using a pastry brush, baste each piece of chicken with the oil.
- Place the chicken in a greased 9X13 baking dish.
- Spread 1/2 tablespoon horseradish on the top of each breast.
- Bake, covered for about 30 minutes.
- While the chicken is baking combine the onion powder, horseradish, wine and apricot preserves in a bowl.
- Mix well.
- After 30 minutes, pour the wine sauce mixture over the chicken and bake, uncovered, another 20 to 30 minutes, until chicken is tender.
- Baste the chicken with the sauce every 10 minutes.
- To serve, place the chicken on a platter and pour the sauce over the top.
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