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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Recipe by: 365 Ways to Cook Chicken, lowfat version by Alison Meyer
Preheat oven to 350 degrees. In a medium size saucepan, heat milk
over med 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, yogur 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.
| Ingredients:
1 Cup(s) skim milk
1/8 Cup(s) cornstarch
2 Tablespoon(s) dry white wine
3 Tablespoon(s) prepared horseradish
2 Tablespoon(s) nonfat yogurt
-1
1 Teaspoon(s) white wine vinegar |
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