Ingredients

• 3 tablespoon prepared horseradish
• 2 tablespoon nonfat yogurt
• 1 teaspoon sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• Salt and pepper to taste
• 4 boneless chicken breast halves

Directions

• Directions
• Preheat oven to 350 degrees. In a medium size saucepan, heat milk over medium heat. Add cornstarch 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 its almost completely nonfat with only about 8 grams of fat coming from the chicken breast.