Baked Chicken Breasts with Horseradish Cream Sauce
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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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