Zutaten für Baked Chicken Breasts With Horseradish Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 tablespoons prepared horseradish
- 1/2 cup sour cream
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- salt and pepper to taste
- 4 boneless, skinless chicken breasts (6 ounces each)
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Zubereitung von Baked Chicken Breasts With Horseradish Cream Sauce
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, until lightly browned.
- Gradually whisk in 1 cup of milk, ensuring no lumps form. Bring to a simmer, stirring frequently, until the sauce thickens (about 3-5 minutes).
- Remove from heat and stir in 2 tablespoons prepared horseradish, 1/2 cup sour cream, 1 teaspoon sugar, 1 teaspoon Dijon mustard, and 1 tablespoon white wine vinegar.
- Season generously with salt and pepper to taste.
- Place 4 boneless, skinless chicken breasts (about 6 ounces each) in a baking dish.
- Spoon half of the horseradish sauce evenly over the chicken breasts.
- Bake for 40-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Broil for 2-3 minutes to lightly brown the chicken (optional).
- Reheat the remaining sauce gently and serve over the baked chicken breasts.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
17g
Fat
67g
Carbs
5g
