Panko Crusted Chicken with Horseradish Cream Sauce

Published May 31, 2012 by jenmatteson

Horseradish is a different kind of heat.  Even if you love spicy food, horseradish might not be for you.  It’s on the same level as wasabi.  Fortunately for me, I love horseradish and so does Nate.  I had a dish similar to this at a Chamber of Commerce event a few weeks back and have been waiting for the perfect time to try to recreate it ever since.

If I weren’t trying to clean out some close to empty containers in my fridge, I would have simply used flour, butter, and skim milk (which is how I wrote the recipe below).  However, I had about 1/2 heavy cream and 1 tbsp sour cream, so I just threw them in the mix.  Sure, it probably made the sauce it bit thicker and more rich than it would have been, but I definitely would have been satisfied with a simple milk based cream sauce.

The chicken is perfectly crispy without any unnecessary fat, and the cream sauce gives it nice moisture and wonderful flavor.  This is a super easy and quick meal to make for any weekday night.  Trust me, the picture doesn’t really do it justice. There is a lot more flavor than it depicts.  If I had any green onions, chives, cilantro…anything green on hand, I would have used it for a garnish.  But I didn’t, and this chicken was too good for me not to share with you.

Panko Crusted Chicken with Horseradish Cream Sauce

Source: Pigzilla Original
Servings: 2

Ingredients:

Chicken:
2 boneless, skinless chicken breasts
1 egg
1/4 cup milk
1 tsp garlic powder
salt and pepper
1/2 cup all-purpose flour
1 cup panko bread crumbs

Horseradish Cream Sauce:
1 tbsp butter
1 tbsp flour
2 cups milk
1 tsp Dijon mustard
2 cloves garlic, minced
1 tbsp prepared horseradish (adjust to personal taste)

Directions:

1. Pound chicken breast to 1/4 inch thickness.   In a shallow dish, beat egg with milk, and add garlic, salt, and pepper.  Pour flour and panko into separate shallow dishes.  Dredge chicken breasts in flour, shaking off excess, then egg mixture, and finally panko, making sure to completely coat the chicken.

2. Heat a large skillet over medium heat and coat well with cooking spray.  Once hot, add chicken breasts, and cook over medium heat, flipping once, until cooked through, about 4 minutes on each side.

3. While the chicken is cooking, heat butter and flour over low heat in a small sauce pan.  Once combined, slowly add milk, whisking constantly.  Once milk has warmed and flour and butter are incorporated, increase heat to medium high and bring mixture to a boil, whisking occasionally.  Keep a close eye so it doesn’t burn or boil over.  Once sauce has thickened, add Dijon mustard, garlic, and horseradish.  Whisk until incorporated and sauce reached desired thickness.  Salt and pepper to taste.

4. Spoon sauce onto plate and top with panko crusted chicken.  Serve.

4 comments on “Panko Crusted Chicken with Horseradish Cream Sauce

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