Baked Chicken Breasts with Horseradish Cream Sauce
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
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.