I usually serve the chicken breast over spinach, but as I have only just got back into town and all the shops were closed for Easter Monday, I had to use what I had on hand. It worked out well as I had some carrots and broccoli I wanted to use up, so I served them as the vegetable and served the chicken over rice.

Ingredients

1-2 Tablespoons olive oil
4 Chicken breasts
2 Cloves garlic
3 Green onions, sliced thinly
2 Tablespoons dry white wine
160ml Cream
2 Tablespoons prepared horseradish
2 Teaspoons lemon juice
1 Teaspoon Dijon mustard
1 Tablespoon fresh dill, Finley chopped or 1 Teaspoon dried dill

Method

1. Heat oil in a pan, add chicken breasts brown on both sides and cook until almost cooked through, leave over low heat to finish cooking while you make the sauce, turn the breasts occasionally.

2. Heat a small amount of oil in a saucepan. Add onion and garlic cook until onion is soft and garlic has browned slightly. (do not burn)

3. De glaze pan with wine, add cream bring to the boil, turn heat down and simmer for a couple of minutes, add horseradish, juice, mustard and dill, stir over heat until well combined and heated through.

Arrange chicken on plate and pour sauce over.

It is lovely served over spinach as I mentioned earlier, or serve with your favourite vegetable and rice or potato.

Serves 4

All photos taken by me unless otherwise stated.