Panko Crusted Chicken with Horseradish Cream Sauce

Horseradish is something I really didn't eat until my late 20s. I always saw my grandmother and dad eating it in things like Borscht Soup and on Kielbasa, but I never tried it. I regret it now because my grandmother always made her own horseradish! I think I'll have to try my hand at that someday.

Now that I like horseradish, recipes incorporating it always catch my eye, and I like experimenting with it in things like sauces and marinades. I tagged this recipe for Panko Crusted Chicken with Horseradish Cream Sauce a while back, and finally got around to making it a few weeks ago. I baked my chicken instead of frying it, and it came out nice and crispy from using the Panko and turning on the broiler at the end.

The horseradish cream sauce had a nice amount of heat, but was mellowed out from the cream and dijon. I wouldn't call it spicy as the heat from horseradish hits you differently than say a jalapeno - it's not that tongue burning heat but it will still definitely make your eyes water!

Panko Crusted Chicken with Horseradish Cream Sauce
Source: Adapted from Becoming Pigzilla

Ingredients:
Chicken:

• 2 boneless, skinless chicken breasts
• 1 egg
• 1/4 cup milk
• 1 tsp garlic powder
• salt and pepper
• 1/2 cup all-purpose flour
• 1 cup panko bread crumbs

Horseradish Cream Sauce:

• 1 tbsp butter
• 1 tbsp flour
• 2 cups milk (I used 1 c light cream)
• 1 tsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp prepared horseradish (adjust to personal taste)

Directions:

• Preheat oven to 400 degrees and spray the bottom of a baking dish lightly with cooking spray.
• Pound chicken breast to 1/4 inch thickness and season lightly with salt and pepper.
• Set up three bowls - bowl 1: flour; bowl 2 - egg mixed with milk; bowl 3 - Panko mixed with salt, pepper, and garlic powder. 
• Dredge chicken breasts in flour, shaking off excess, then egg mixture, and finally Panko, making sure to completely coat the chicken. If you want extra crispy chicken, dredge in flour, egg, then flour again, then egg again, and then the Panko mixture.
• Cook the chicken approximately 15-20 minutes, flipping once and turning on the broiler at the end. Make sure the internal temperature of the chicken reaches 170 degrees. Let rest a few minutes before serving.
• While the chicken is cooking, make your sauce. Heat butter over medium eat in a small sauce pan. Whisk in the flour until combined. Once combined, slowly add the milk or cream, whisking constantly. Once milk/cream has warmed and flour and butter are incorporated, increase heat to medium high and bring mixture to a boil, whisking occasionally. Keep a close eye so it doesn’t burn or boil over. Once sauce has thickened, add Dijon mustard, garlic, and horseradish. Whisk until incorporated and sauce reached desired thickness. Salt and pepper to taste.
• Spoon sauce onto plate and top with panko crusted chicken. Serve.