Title: Baked Chicken Breasts with Horseradish Cream Sauce
Categories: Polkadot Faylen Chicken Lowfat
Yield: 1 Servings

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 By fatfree-request@fatfree.com on Jun 16, 1997

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