Chicken In Horseradish And Chervil Sauce Food

CHICKEN IN HORSERADISH AND CHERVIL SAUCE

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.

BAKED CHICKEN WITH GREEN SPINACH-HORSERADISH SAUCE

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

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.

CHICKEN BURGER WITH HORSERADISH SAUCE

Steps:

• Combine chicken, onion, crumbs, worcestershire, hot pepper sauce, salt and egg white in bowl.
• Form 4 patties, 1" each.
• Coat large nonstick skillet with nonstick cooking spray.
• Place over medium heat.
• Add patties; cook, covered, until browned, 5 minutes.
• Turn; cook, covered, until no longer pink in center, about 5 minutes.
• Spread each bun half with 1 tb sauce.
• Use 1 lettuce leaf and top with burger.
• Creamy Horseradish Sauce: Combine sour cream, horseradish, vinegar and pepper in small bowl.
• Refrigerate, covered, for up to 3 days.

CHICKEN WITH CHERVIL SAUCE

Steps:

• Melt butter in a medium saucepan over low heat. Add minced shallot, and cook, stirring, for 3 minutes, until limp and translucent.
• Add the chicken to the pan in one layer. Add the stock. Cover and bring to a boil. Turn the chicken. Lower the heat, and simmer, covered, for 8 minutes. Add the minced chervil, turn the chicken again and simmer, covered, for 4 minutes.
• Remove chicken, and keep it warm. Season broth with salt. Mix cornstarch with 1 tablespoon water. Bring broth to a boil. Pour cornstarch mixture into sauce, whisking constantly. Return sauce to a boil, still whisking. Lower heat slightly, and simmer for 2 minutes, whisking.
• Serve the chicken with the sauce and sprigs of chervil.