Recipes

CHICKEN BREAST WITH HORSERADISH MUSTARD SAUCE with Muirhead Horseradish Mustard

  • 4 boneless chicken breasts
  • 4 Tbsp Muirhead Horseradish Mustard
  • 3 Tbsp butter
  • 1 cup heavy cream
  • ½ cup chicken stock

Coat 4 chicken breasts with 1 Tbsp Muirhead Horseradish Mustard for each piece. Saut´ both sides in heavy skillet using 3 tbsp butter. Remove chicken and reserve. Add cream and chicken stock to skillet, stir while de–glazing bottom of pan. Cook to thicken the sauce. Serve chicken over rice or noodles; cover with thickened cream sauce. Serves 4. May also substitute veal cutlets for chicken.

Muirhead - 1990

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