MENU
 
 
  • Baked Chicken Breasts With Horseradish Cream Sauce

    0 votes

    Ingredients

    • 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

    Directions

    1. Preheat oven to 350 degrees. In a medium size saucepan, heat lowfat milk over medium heat. Add in corn starch dissolved in water or possibly white wine and bring to a boil, stirring, till 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 min. Horseradish cream sauce is also good on swordfish or possibly shark, cooking time is only 20-30 min, depending on thickness of fish. Use skim lowfat milk and it's almost completely nonfat, with only about 8 grams of fat coming from the chicken breast.
    2. to Cook Chicken, lowfat adaptation by me.
    3. 9

    Similar Recipes

    Leave a review or comment