Creamy Horseradish Chicken W Horseradish Mash Food

CREAMY HORSERADISH CHICKEN W HORSERADISH MASH

Steps:

• 1. For the mash. Cook the potatoes in boiling salted water. Drain. Put the potatoes through a ricer. Mix in butter, horseradish and cream or milk to make the preferred consistency. Taste and season with salt and pepper
• 2. For the chicken add butter to the pan and let melt. Add the flour and cook 3 minutes. Add the chicken broth and whisk until thickened. Add the horseradish and chicken.
• 3. Cook the chicken in the sauce until no longer pink. About 12 minutes. Taste and season with salt and pepper. Garnish with parsley

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.

CREAMY HORSERADISH SAUCE

Steps:

• Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

CREAMY HORSERADISH CHICKEN

Steps:

• Lightly brown chicken breast in a little olive oil and set aside.
• In medium saucepan melt butter, add flour and stir 1 minute.
• stir in 1/2& 1/2, horseradish, sour cream, sugar, dijon mustard and vinegar and 1/2 the parsley.
• Place chicken in sprayed baking dish and top with half the horseradish sauce.
• Bake in pre-heated 350 degree oven for 40 minutes.
• Re-heat the remaining sauce with parsley added and serve with chicken.

HORSERADISH MASH

Steps:

• Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a minute or two.
• Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and the milk together and add that to the mashed potatoes. Stir in 2 tbsp grated fresh horseradish, ready grated horseradish from a jar, or creamed horseradish (for a slightly milder taste), then season to taste.

HORSERADISH MASHED POTATOES

Steps:

• Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
• Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.

CREAMY HORSERADISH CHICKEN BREAST

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.

HORSERADISH BAKED CHICKEN

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.

CREAMY HORSERADISH SAUCE

Steps:

• Mix all ingredients together.
• Refrigerate for one hour.

CHICKEN IN CREAMY HORSERADISH SAUCE

Steps:

• In a big, heavy skillet, brown the chicken in the butter and olive oil over medium high heat. Transfer the chicken to your slow cooker.
• In a bowl, stir together the broth, bouillon, and horseradish. Pour the mixture over the chicken. Cover the slow cooker, set it to low, and let it cook 6 hours.
• When the time's up, remove the chicken with tongs and put it on a platter. Melt the cream cheese into the sauce in the slow cooker. Stir in the cream. Thicken the sauce with Guar or Xanthan if you think it needs it. Add salt and pepper to taste.