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Chicken with Clementine Horseradish Sauce
Right Food for the Season - Late Winter
Written by Kate Demase   
I love winter food. Stew, stroganoff, lasagna, chili, creamy soup, crusty bread. I could eat it all, all day, all season.  Except that I really hate shopping for new pants - especially in a larger size - so after awhile, I need to take a break. 

It can be hard to switch directly from holiday decadence to healthy eating, no matter what New Year’s resolutions you’ve made, so this recipe aims to deliver a hearty meal with a lighter spin. The Brussels sprouts and clementine juice give the dish a fresh, seasonal element, but the creamy sauce finishing the chicken lends some richness to slowly wean you off the steady diet of stuffing and rib roast you may have been indulging in.  This recipe serves two and only takes 30 minutes to prepare, so it’s perfect for a weeknight. 

Pan Seared Chicken with Clementine-Horseradish Sauce, Roasted Brussels Sprouts, and Brown Rice with Quinoa


2 chicken cutlets, or boneless skinless chicken breasts
10-12 Brussels sprouts, halved
1 cup cooked quinoa 
1 cup cooked brown rice
Juice from ½ clementine (domestic)
1 clove garlic, minced
2 tbsp flat leaf parsley, chopped
¼ cup diced oven roasted tomatoes, sun dried tomatoes in oil, or fresh tomatoes
Salt and pepper for seasoning
Olive oil

¼ tsp salt
4 oz sour cream
¼ tsp horseradish
Juice from 1/2 clementine
¼ tsp stone-ground mustard
2 tbsp chopped green onion
Whisk mustard, salt, sour cream, horseradish, clementine juice, and green onion together in a bowl. For best results, let mixture sit for 30-60 minutes before serving. 

Preheat oven to 400 degrees. Place halved Brussels sprouts on baking sheet, drizzle with olive oil, salt, and pepper, mix together with your hands until coated. Roast sprouts in oven for 8-10 minutes, until slightly browned and tender but still crunchy. 

Season chicken cutlets with salt and pepper, pan sear for 1 minute on each side, then finish in the 400 degree oven for 4-5 minutes or until juice runs clear.

Saute garlic in olive oil over medium heat until tender. Combine garlic, quinoa, brown rice, and one tbsp of Clementine-Horseradish sauce, as well as the remaining clementine juice, parsley, and tomatoes. Season with salt and pepper, to taste. 

Notes: This recipe was a bit of an experiment for me, and I was pleasantly surprised at how well it turned out.  The next time I make it I might try substituting low fat Greek yogurt for the sour cream, and I’ll add a bit of lemon juice to the rice- but then, I tend to like things tangy. Depending on how you like your chicken, you could also forgo the oven portion of the cooking and finish by sautéing it in your sauce. Also, dishes like this remind us to preserve the freshest ingredients for later use. In this case, preserved tomatoes (technique here) add a great touch to the rice. 
Kate Demase writes a Boston-based food blog, The Best Thing Since Sliced Bread.  Check out the blog and follow her on twitter: @bestthingsliced. Check out Kate's other article on Local In Season, "The Art of the Local Cheese Board," here 



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