Baked Chicken Breasts with Horseradish Cream Sauce

Title:
Baked Chicken Breasts with Horseradish Cream Sauce

Yield:
1 Servings

Categories:
Chicken




Ingredients:





     1 c  Milk


     2 tb Corn starch


     2 tb Water or dry white wine


     3 tb Prepared horseradish


     2 tb Nonfat yogurt


     1 ts Sugar


     1 ts Dijon mustard


     1 ts 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 40-45 minutes. Horseradish cream sauce is also good


 on swordfish or shark, cooking time is only 20-30 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  1-201-822-3627  Posted by FAYLEN


 


 Posted to MC-Recipe Digest V1 #702 by Lisa Clarke 
on Aug 1,


 9