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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
- 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.
- to Cook Chicken, lowfat adaptation by me.
- 9
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 931g | |
| Calories 1179 | |
| Calories from Fat 490 | 42% |
| Total Fat 54.44g | 68% |
| Saturated Fat 16.44g | 66% |
| Trans Fat 0.67g | |
| Cholesterol 369mg | 123% |
| Sodium 682mg | 28% |
| Potassium 1787mg | 51% |
| Total Carbs 38.68g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 22.88g | 15% |
| Protein 126.86g | 203% |
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