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Adapted from food.com
Heat olive oil in a pan, add chicken breasts brown on both sides and cook until almost cooked through, leave over low heat to finish cooking while you make the sauce, turn the breasts occasionally. Heat a small amount of oil in a saucepan. Add onion and garlic cook until onion is soft and garlic has browned slightly (do not burn).
Deglaze pan with wine, add cream bring to the boil, turn the heat down and simmer for a couple of minutes, add horseradish, juice, mustard and dill, stir over heat until well combined and heated through. Arrange chicken on a plate and pour the sauce over top. Serve alongside rice or pasta.
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