Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"A good eater must be a good man; for a good eater must have good digestion, and a good digestion depends upon a good conscience." -Benjamin Disraeli, English Statesman
The refrigerator light goes on...
This is a super easy dish to make and the secret is in watching the pan in the oven and making sure that it is hot enough to help the sauce reduce so that it is a thick glaze. This creates a great coating for the chicken and also helps reduce the alcohol flavor in a short period of time.
The lemon juice and maple syrup balance the spice of the horseradish, and the green onions add a fresh flavor.
Chicken with Horseradish Glaze
Servings: 4 | Serving size: 4 ounces chicken with sauce
Cooking time: 30 minutes
This recipe can easily be multiplied and makes good leftovers. Serve with Roasted Parsnips and Carrots or Sauteed Spinach or Shredded Brussels Sprouts | Low Sodium Version and Roasted Potatoes or Roasted Mixed Potatoes or Brown Rice
| 6 Tbsp. | prepared horseradish |
| 1 | lemon (juiced) |
| 2 tsp. | maple syrup |
| 2 Tbsp. | white wine |
| 1/4 tsp | salt |
| to taste | fresh ground black pepper |
| 2 tsp. | olive oil |
| 4 - 4 ounce | boneless, skinless, chicken breasts |
| 4 large | green onions (thinly sliced crosswise) |
Place a large skillet in the oven and preheat to 375°F.
Place the horseradish, lemon juice, maple syrup, wine, salt and pepper in a small bowl and whisk until smooth.
When the oven is hot, add the olive oil to the pan, swirl, and add the chicken breasts.
Return the pan to the oven and roast for 8 minutes.
Turn the chicken breasts over in the pan and add the horseradish glaze.
Return the pan to the oven, increase the heat to broil, and roast for 4 minutes.
Add the green onions to the sauce, swirl, and reduce the heat back to 375°F.
Roast until the chicken is at 160°F. Remove from the oven and let the chicken rest for about 3 minutes on a plate or cutting board.
Serve topped with the sauce.
Nutrition Facts
Serving size: 4 ounces chicken with sauce
Servings: 4
Amount Per Serving
| Calories 190 | Calories from Fat 44 |
| % Daily Value |
| Total Fat 5.5g | 9% |
| Saturated Fat 1g | 5% |
| Monounsaturated Fat 2g | |
| Trans Fat 0g | |
| Cholesterol 83mg | 28% |
| Sodium 270mg | 11% |
| Total Carbohydrates 8g | 3% |
| Dietary Fiber 1g | 4% |
| Sugars 5g | |
| Protein 26g |
| Vitamin A 6% | Vitamin C 25% |
| Calcium 10% | Iron 2% |
| Vitamin K 53mcg | Potassium 531mg |