This post is written by guest blogger Maggie VanDagens
Spring’s first harvest, horseradish, bursts from the ground to waken our senses. The teary-eyed run from the house when you cook horseradish yourself. But here in New Jersey, Muirhead Foods produces a horseradish mustard that was an award-winner at the Napa Valley Mustard Contest.
Like all of their products, the horseradish mustard is an adaptation by Barbara Simpson, chef/owner, from the naturally flavored foods served at Muirhead when it was a Ringoes, NJ restaurant owned by her parents. Today, the restaurant is retired, but their horseradish mustard still provides a sweet tang to chicken and other meats.
Easy Chicken Breasts with Horseradish Mustard
4 chicken breasts, boneless
4 Tbsp Muirhead Horseradish Mustard
3 Tbsp butter
½ cup chicken stock
1 cup heavy cream
Cooked rice or noodles for serving
Coat each chicken breast with 1 Tbsp horseradish mustard. Melt butter in a heavy skillet. Sauté both sides of chicken. Cover skillet and completely cook chicken (about 10 minutes). Remove cooked chicken and set aside. Add chicken stock to skillet and stir to deglaze solids from the skillet. Add heavy cream and cook to thicken sauce about 5 minutes. Serve chicken over rice or noodles. Cover with thickened cream sauce. Serves 3 to 4.
Muirhead has 29 finishing touches for your meals. To order the horseradish mustard online or get more information, visit Muirhead Foods. The Cherry Grove Farm Store on Route 206 in Lawrenceville also carries a limited supply of Muirhead mustards.