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Baked Chicken Breasts with Horseradish Cream Sauce Recipe

1 c Skim milk
2 tb Cornstarch
2 tb 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 Chicken breast halves
-- without skin

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.