Horseradish Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 372.9
- Total Fat: 11.7 g
- Cholesterol: 60.5 mg
- Sodium: 408.2 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 3.3 g
- Protein: 27.8 g
View full nutritional breakdown of Horseradish Chicken calories by ingredient
Introduction
Adapted from a Rachel Ray recipe Adapted from a Rachel Ray recipeNumber of Servings: 4
Ingredients
-
2 cups low-sodium chicken broth
1 cups dry couscous
3 tbsp parsley
zest from 1navel orange
2 tbsp olive oil
2 6 oz. chicken breast pieces
1 small yellow onion
1 tbsp thyme
2 tbsp prepared horseradish
1 tsp dijon musturd
1/2 cup half and half cream
Directions
In a skillet, heat 2 tbsp olive oil. Season chicken breasts with salt and pepper and then grill, flipping every 5 to 6 minutes until the chicken reaches an internal temperature of 170 degrees.
In a small pot, bring 1 1/4 cups of low-sodium chicken stock to a boil. Remove from heat and add couscous, parsley and onion zest. Stir and set aside. Fluff after 5 minutes.
After chicken finishes cooking, set it aside. Add the chopped onions, thyme and horseradish to the skillet. Saute for about 3 minutes until soft. Then add 3/4 cup chicken broth, half and half and dijon mustard to the skillet. Simmer sauce until it reduces by half.
Serve sauce over chicken and a bed of couscous.
Number of Servings: 4
Recipe submitted by SparkPeople user TRACY_D.
In a small pot, bring 1 1/4 cups of low-sodium chicken stock to a boil. Remove from heat and add couscous, parsley and onion zest. Stir and set aside. Fluff after 5 minutes.
After chicken finishes cooking, set it aside. Add the chopped onions, thyme and horseradish to the skillet. Saute for about 3 minutes until soft. Then add 3/4 cup chicken broth, half and half and dijon mustard to the skillet. Simmer sauce until it reduces by half.
Serve sauce over chicken and a bed of couscous.
Number of Servings: 4
Recipe submitted by SparkPeople user TRACY_D.