Title: Baked chicken breasts with horseradish cream sauce
 Categories: Polkadot, Faylen, Chicken, Low-fat/cal
      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