Chicken with Cucumber Horseradish Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 289 |
| pro | 37 g |
| total fat | 13 g |
| sat. fat | 6 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 146 mg |
| sodium | 314 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 13 |
| vit A | 11 |
| vit C | 5 |
| folate | 7 |
Serve with: Boiled potatoes, beet salad and slices of buttered dark rye or pumpernickel bread. Cucumber is often overlooked as a cooked ingredient in North America; however, it has been used as a lovely sauce component and cooked vegetable in Europe for centuries. This Russian sauce is wonderful with dark or white meat of chicken, and you can leave the skin on, if desired.
Ingredients
Preparation
Season chicken with pepper and all but pinch of the salt. In skillet, melt butter over medium-high heat; cook chicken, partially covered and turning once, for 15 to 18 minutes or until juices run clear when chicken is pierced. Transfer to serving plate; keep warm.
Drain off all but 1 tbsp (15 mL) fat from pan. Add cucumber and onion; cook over medium heat, stirring often, for 5 minutes or until softened.
Add vinegar and remaining salt ; cook until evaporated. Add cream; simmer for 1 minute. Stir in chives and horseradish; spoon over chicken.
Additional information :
Substitution: If you don't have tarragon vinegar, substitute the same amount of white wine vinegar or cider vinegar mixed with 1 tbsp (15 mL) chopped fresh tarragon.
Tip: To reduce the fat content, replace whipping cream with yogurt, light sour cream, or 10% cream mixed with 1 tsp (5 mL) cornstarch.
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