Baked Chicken Breasts With Horseradish Cream Sauce

From: Shelby Jo

On Jun 29, 2008

This chicken was so tender and juicy! It was cooked perfectly. My husband enjoyed this more than I did...but he likes horseradish, I don't. (Gotta make stuff the hubby likes every once in a while ) I was expecting to not like it at all, but it was better than I imagined it would be! From my husband, a horseradish lover, this chicken gets 4 stars Thanks for posting. Made for "I Recommend Tag Game"

From: Chef*Lee

On Jun 4, 2008

This was pretty good. I used whole wheat flour and 4 boneless skinless breasts. There was plenty of sauce for 4 breasts instead of just 2. I skipped the broiling step. The sauce and cooking time creates a very tender, juicy chicken breast. The sauce was definitely horseradish flavor. With all of the other ingredients in the sauce, I would have liked for another flavor to come through. I have never had horseradish with anything but beef so it was a change from the usual chicken flavors.

From: NcMysteryShopper

On Jun 3, 2008

Everyone loved this chicken recipe! I made this for the Beverage Forum's Beir Challenge for the Zaar World Tour 4 so I used Vermouth instead of white wine vinegar. I followed everything else to the letter! The sauce was simply wonderful! We are big fans of horseradish so I used fresh horseradish instead of store-bought horseradish cream. Every bite was delightful. Our 6 year old devoured every last bite! Thanks lazyme!

From: susie cooks

On Jun 3, 2008

I used skinless boneless breast so I only had to bake them about 20 minutes. I loved the sauce. It has a great kick to it without being overwhelming. Thanks Lazyme!