Recipe - Baked Chicken Breasts With Horseradish Cream Sauce

1 cup Milk
2 tablespoon Corn starch
2 tablespoon Water or dry white wine
3 tablespoon Prepared horseradish
2 tablespoon Nonfat yogurt
1 teaspoon Sugar
1 teaspoon Dijon mustard
1 teaspoon White wine vinegar
salt and pepper to taste
4 Boneless chicken breast
halves

Preheat oven to 350 degrees. In a medium size saucepan, heat milk over
medium heat. Add corn starch dissolved in water or white wine and bring to
a boil, stirring, until thickened. Remove from heat and stir in
horseradish, yogurt, sugar, mustard, and vinegar. Season with salt and
pepper. Arrange chicken breasts in a casserole dish. Pour sauce over top
and bake, covered, for 4045 minutes. Horseradish cream sauce is also good
on swordfish or shark, cooking time is only 2030 minutes, depending on
thickness of fish. Use skim milk and it's almost completely nonfat, with
only about 8 grams of fat coming from the chicken breast. Source: 365 Ways
to Cook Chicken, lowfat adaptation by me.

* The Polka Dot Palace BBS 12018223627 Posted by FAYLEN

Posted to MCRecipe Digest V1 #702 by Lisa Clarke lisa@gaf.com on Aug 1,
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