Baked Chicken Breasts with Horseradish Cream Sauce
- 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
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
9
