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2 tablespoons butter
2 tablespoons flour
1 cup milk
3 tablespoons prepared white horseradish
2 tablespoons sour cream
1 teaspoon sugar
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
salt and pepper
2 chicken breast halves with bone
Preheat oven to 350.
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.
2 tablespoons flour
1 cup milk
3 tablespoons prepared white horseradish
2 tablespoons sour cream
1 teaspoon sugar
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
salt and pepper
2 chicken breast halves with bone
Preheat oven to 350.
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.