Baked Chicken Breasts with Horseradish Cream Sauce

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Title: Baked Chicken Breasts with Horseradish Cream Sauce
Yield: 1 Servings
Categories: Chicken


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

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,