Chicken with Horseradish Glaze
Servings
4Serving size
4 ounces chicken with sauceThis recipe can easily be multiplied and makes good leftovers.
Serve with Roasted Mixed Potatoes
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Serve with Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Mixed Potatoes
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Ingredients
| 6 Tbsp. Horseradish, prepared |
| 1 lemon yields Lemon juice |
| 2 tsp.. Maple syrup |
| 2 Tbsp White wine |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp. Olive oil |
| 16 ounces Boneless, skinless chicken breast (4 4-ounce filets) |
| 4 large Green onions (thinly sliced crosswise) |
Instructions
Place the horseradish, lemon juice, maple syrup, wine, salt and pepper in a small bowl and whisk until smooth.
When the oven is hot, add the olive oil to the pan, swirl, and add the chicken breasts.
Return the pan to the oven and roast for 8 minutes.
Turn the chicken breasts over in the pan and add the horseradish glaze.
Return the pan to the oven, increase the heat to broil, and roast for 4 minutes.
Add the green onions to the sauce, swirl, and reduce the heat back to 375°F.
Roast until the chicken is at 160°F. Remove from the oven and let the chicken rest for about 3 minutes on a plate or cutting board.
Serve topped with the sauce.
Serve this recipe with one of these Breakfast side dishes.
Roasted Mixed Potatoes
Place a large skillet in the oven and preheat to 325°F. When the oven is hot add the olive oil and swirl until the pan is coated. Add the potatoes and yams along with the onion, salt, pepper and cayenne. Roast for 30 minutes. Toss frequently. Remove and add the…
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Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Mixed Potatoes
Place a large skillet in the oven and preheat to 325°F. When the oven is hot add the olive oil and swirl until the pan is coated. Add the potatoes and yams along with the onion, salt, pepper and cayenne. Roast for 30 minutes. Toss frequently. Remove and add the…
AND
Serve this recipe with one of these vegetable side dishes.
Garlic Roasted Brussels Sprouts
Place a large stainless steel pan in the oven and preheat the oven to 325F. Cut the thick ends off of the Brussels sprouts, then slice them in half. Place them in a bowl with the minced garlic. Drizzle the olive oil over the sprouts and add the salt and…
Roasted Brussels Sprouts
Place a large skillet in the oven and preheat to 325°F. Place the oil and butter in the pan and then add the brussels sprouts, garlic, sugar, salt and pepper. Roast for 20 – 25 minutes. Stir occasionally. Serve.
Roasted Parsnips and Carrots
Place a large baking sheet in the oven and preheat the oven to 400°F. Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven. Reduce the oven heat to 375°F. Roast the carrots and parsnips for about 20 to 25…
Sauteed Spinach
Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn. Add the spinach and cook quickly over high heat, tossing frequently. As it begins to wilt, add the sherry, honey and nutmeg. Cook…
Sauteed Spinach with Roasted Garlic
Place the olive oil in a large skillet over medium high heat. Coarsely chop the cloves of garlic and add to the pan. Sauté for about 1 minute. Add the spinach, butter, salt, pepper and nutmeg. Cook for about 3 minutes and serve.
Shredded Brussels Sprouts
Purchase Brussels sprouts on the large side (about 2 inches wide). Lay the Brussels sprout on its side. Slice across the sprout beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. After all of the sprouts are sliced, pick through…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a super easy dish to make and the secret is in watching the pan in the oven and making sure that it is hot enough to help the sauce reduce so that it is a thick glaze. This creates a great coating for the chicken and also helps reduce the alcohol flavor in a short period of time.