Baked Chicken Breasts With Horseradish Cream Sauce Recipe

• 1 c. Lowfat milk
• 2 Tbsp. Corn starch
• 2 Tbsp. Water or possibly dry white wine
• 3 Tbsp. Prepared horseradish
• 2 Tbsp. Nonfat yogurt
• 1 tsp Sugar
• 1 tsp Dijon mustard
• 1 tsp White wine vinegar salt and pepper to taste
• 4 x Boneless chicken breast halves

1. Preheat oven to 350 degrees.
2. In a medium size saucepan, heat lowfat milk over medium heat.
3. Add in corn starch dissolved in water or possibly white wine and bring to a boil, stirring, till thickened.
4. Remove from heat and stir in horseradish, yogurt, sugar, mustard, and vinegar.
5. Season with salt and pepper.
6. Arrange chicken breasts in a casserole dish.
7. Pour sauce over top and bake, covered, for 40-45 min.
8. Horseradish cream sauce is also good on swordfish or possibly shark, cooking time is only 20-30 min, depending on thickness of fish.
9. Use skim lowfat milk and it's almost completely nonfat, with only about 8 grams of fat coming from the chicken breast.
10. to Cook Chicken, lowfat adaptation by me.
11. 9

milk, starch, water, horseradish, nonfat yogurt, sugar, mustard, white wine vinegar salt, chicken breast halves

Taken from cookeatshare.com/recipes/baked-chicken-breasts-with-horseradish-cream-sauce-74298 (may not work)