Baked Chicken Breasts with Horseradish Cream Sauce

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Baked Chicken Breasts with Horseradish Cream Sauce Ingredients

1 c Milk	1 ts Sugar
2 tb Corn starch	1 ts Dijon mustard
2 tb Water or dry white wine	1 ts White wine vinegar
3 tb Prepared horseradish	4 Boneless chicken breast
2 tb Nonfat yogurt

Instructions for Baked Chicken Breasts with Horseradish Cream Sauce

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 its 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

Main Ingredient: ChickenCuisine: Uncategorized

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