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
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|Serving Size: 1 Serving (1133g)|
|Recipe Makes: 1|
|Calories from Fat: 123 (10%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 553mg||170 %|
|Sodium 911mg||31 %|
|Potassium 2678.4mg||70 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 31.7g|
|Protein 222.2g||317 %|
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Calories per serving: 1204
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