Chicken with Horseradish Sauce

Chicken with Horseradish Sauce

This is an easy skillet main course – serve with pasta, quinoa, rice…


  • 2 chicken breasts, boneless, skinless, cut in half
  • 2 cloves garlic, minced
  • 1 rib celery, chopped
  • 1 small onion, chopped
  • 1 cup (8oz, 240gr) chopped tomatoes
  • 23 tbs prepared horseradish
  • 1 tbs Dijon-style mustard
  • 1/3 cup (3oz, 90gr) yogurt
  • 1 tsp dried basil
  • 1 tbs olive oil
  • 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water optional


  • Heat oil in medium skillet. Add onion, celery, garlic and sauté 5 minutes.
  • Move vegetables to the side and add chicken. Lightly brown on each side, about 5 minutes.
  • Add tomatoes, mustard, horseradish and basil.
  • Cover, reduce heat and simmer, 10 minutes.
  • Uncover and continue cooking, until chicken is cooked through and sauce has thickened.
  • If needed: Dissolve cornstarch in water.
  • Increase heat under sauce.  Add cornstarch and stir until thickened and clear.
  • Add yogurt and stir.
  • Put chicken on a small platter, spoon sauce over, and serve


Use hot horseradish and / or hot sauce for more of a kick.

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