2 Tablespoons Butter
2 Tablespoons Flour
1 Cup Milk
3 Tablespoons Horseradish — (prepared white)
2 Tablespoons Sour Cream
1 Teaspoon Sugar
1 Teaspoon Dijon Mustard
1 Teaspoon White Wine Vinegar
Salt And Pepper
Chicken Breast Halves — with bone
Preheat oven to 350.
In a medium-size saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning. Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes. Stir in horseradish, sour cream, sugar, mustard, and vinegar. Season with salt and pepper to taste. Arrange chicken breasts, skin side up, in a baking dish. Spoon half the horseradish sauce over chicken. Bake 45 minutes until chicken is tender. Broil chicken for 5 minutes to brown. Reheat remaining sauce and serve over chicken.
