| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Polkadot, Faylen, Chicken, Low-fat/cal | 1 | Servings | |
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 |
INSTRUCTIONS
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 <lisa@gaf.com> on Aug 1, 9
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