Illes poached chicken breast with horseradish – mustard sauce for quick cooking

Ingredients for 2 servings:

• 2 chicken breast fillets
• 250 ml milk 0.3 – 3.5%
• 2 tsp, heaped vegetable stock, granulated
• 1 tsp, leveled salt
• 1 tsp horseradish, from the jar or freshly grated to taste
• 1 tsp mustard, medium hot
• 1 tsp, levelled sugar, or sweetener to taste
• 1 dash of lemon juice or mild vinegar
• Parsley, chives, dill
• 100 g herb cream cheese or natural, fat content according to WW 5% – otherwise more
• 1 tsp potato starch
• Pepper, ground
• curry

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

low in fat, with WW 6.5 PP per portion – a healthy way of preparing

My dishes are designed for a low-fat diet! If necessary, the ingredients can be increased depending on the quantity and fat content! Fill a small, narrow pot with water, covering the bottom, and add the milk. Bring everything to a boil, stir in the vegetable stock and salt, and add the chicken breast to the boiling milk. Let it simmer for 10-12 minutes with the lid on. If using an electric stove, use the residual heat from the burners. Remove the chicken breast and set aside on a plate. In the meantime, mix the cream cheese with all the other ingredients, season to taste, and add to the milk. If a skin has formed, remove it first or pour it through a sieve. If necessary, mix the potato starch with 2-3 tablespoons of cold milk and add to the milk to thicken. Cut the chicken breast into slices or cubes and reheat briefly in the sauce. The slices should be juicy and slightly pink! Do not reheat! Add the fresh herbs before serving. Serve with rice, bulgur, potatoes, or baguette. According to WW 2010 – per portion 6.5 PP for 120 g chicken breast 3 PP + 3.5 PP for cheese, milk and starch flour