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Baked Chicken Breasts with Horseradish Cream Sauce

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Chicken Faylen Low-fat/cal


  • 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
Posted to MC-Recipe Digest V1 #702 by Lisa Clarke <> on Aug 1, 9