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| 1 Tasse | milk |
| 2 Esslöffel | cornstarch |
| 2 Esslöffel | Water or dry white wine |
| 3 Esslöffel | horseradish prepared |
| 2 Esslöffel | Nonfat yogurt |
| 1 Teelöffel | sugar |
| 1 Teelöffel | dijon mustard |
| 1 Teelöffel | White wine vinegar salt and pepper to taste |
| 4 | Boneless chicken breast halves |
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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.
to Cook Chicken, lowfat adaptation by me.
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