Monday, July 2, 2007

Horseradish Baked Chicken with Roasted Potatoes and Sugar Snap Peas

Stolen from


- 1 pound boneless chicken breasts (I used boneless tenders)
- 2 tbsp butter
- 1.5 tbsp flour
- 1 cup milk
- 3 tbsp sour cream
- 3 tbsp horseradish
- 1/2 tsp Dijon mustard
- a few dashes each of cayenne pepper (optional), salt, and pepper

Melt butter in a pan over medium heat. Add flour and stir. Whisk in milk, bring to a boil, then simmer about 3 minutes. Stir in the horseradish, sour cream, Dijon, and spices. Stir/simmer for a few minutes. Pour about 1/2 of the sauce over chicken in a baking dish (the rest is good heated up and served over your side - rice, plain potatoes, noodles, etc). Bake on 350 for approx 20-25 min til chicken is done. Turn the broiler on for 4-5 minutes to get the sauce nice and bubbly.

- 1 pound red potatoes, washed and quartered
- olive oil (about 1/4 cup)
- spices; I used salt, pepper, garlic powder, onion powder, parsley
- option: a few tsp Parmesan cheese

Toss potatoes with olive oil and spices (and cheese) and put into a flat baking dish. Bake on 350 for approx 30 minutes, or until tender. Be sure to flip your potatoes every few minutes so they get crispy all around.

- sugar snap peas - I used about 1 cup
- 2 cloves garlic
- 1 tbsp olive oil

Bring a small pot of water to a boil, add sugar snap peas. In the meantime, heat oil in a pan, add garlic and saute. After 3 minutes, removed sugar snap peas from the water and add to the pan with the oil and garlic. Saute for 2 minutes.


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