Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the chicken breasts by patting them dry and seasoning both sides with 0.5 teaspoon of salt and 0.25 teaspoon of freshly ground black pepper.

2. 2

   Bruise 1 stalk of fresh lemongrass by smashing it gently with the back of a knife to release its aroma, then place it in a steamer pot with 1 liter of vegetable broth.

3. 3

   Bring the vegetable broth with lemongrass to a simmer, then place the seasoned chicken breasts in a steamer basket above the simmering liquid, ensuring they do not touch the liquid.

4. 4

   Cover the steamer pot and steam the chicken breasts for 15-20 minutes, or until cooked through and tender.

5. 5

   While the chicken is steaming, prepare the creamy horseradish sauce by combining 100 ml heavy cream, 2 tablespoons of freshly grated horseradish, 1 tablespoon of chopped fresh dill, and 1 teaspoon of lemon juice in a small saucepan.

6. 6

   Gently heat the sauce over low heat, stirring occasionally, until it is warmed through but not boiling, then season the sauce with additional salt and pepper to taste.

7. 7

   Once the chicken is cooked, carefully remove it from the steamer, slice it into serving portions, and arrange it on plates.

8. 8

   Spoon a generous amount of the warm creamy horseradish sauce over the steamed chicken and serve immediately.