Thursday 10/7 "Chicken with Horseradish Sauce"

Quick Fix with Robin Miller

Ingredients
• Cooking spray
• 4 boneless, skinless chicken breast halves
• Salt and freshly ground black pepper
• 1/3 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 acorn squash, halved and seeded
• 2 cups instant brown rice
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish

Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Season chicken all over with salt and pepper. Arrange on baking sheet. In a small bowl, whisk together balsamic vinegar and mustard. Brush mixture all over chicken.
Arrange acorn squash on a separate baking sheet, flesh side up, and season the flesh with salt and pepper. Roast chicken and squash 25 minutes, until chicken is cooked through and squash is tender.
Cook rice according to package directions.
In a small saucepan over medium heat, combine milk and garlic powder. Scald milk by heating just until tiny bubbles appear around the edges of pan. Transfer mixture to a blender and add sour cream and horseradish. Process until blended and foamy.
Serve chicken and squash with rice and with horseradish foam spooned over top.

The verdict: THis was just for my hubby and I. I love squash, and I forget about using it for a side dish. I really liked this dish a lot.