Baked Chicken Breasts With Horseradish Cream Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Faylen, Low-fat/cal, Polkadot | 1 | Servings | |
INGREDIENTS
| 1 | c | Milk |
| 2 | T | Corn starch |
| 2 | T | Water or dry white wine |
| 3 | T | Prepared horseradish |
| 2 | T | Nonfat yogurt |
| 1 | t | Sugar |
| 1 | t | Dijon mustard |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 818
Calories From Fat: 160
Total Fat: 17.8g
Cholesterol: 312.8mg
Sodium: 931.9mg
Potassium: 1423.9mg
Carbohydrates: 40.8g
Fiber: 2.2g
Sugar: 23.1g
Protein: 116.6g