Ingredients

1 C. skim milk
2 Tbsp. cornstarch
2 Tbsp. 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 chicken breast halves, without skin

Cooking Instructions

Preheat oven to 350. 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.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)