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.
 
 
May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope.(Romans 15:13)