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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)