Chicken w/ shiitake mushroom sauce

4 servings

Ingredients

Quantity Ingredient
1 cup Nonfat cottage cheese
½ cup Evaporated skim milk
¼ cup Nonfat cream cheese
½ cup Onion; finely chopped
½ cup Sun-dried tomatoes; sliced
½ cup Dry white wine
1 teaspoon Garlic; finely chopped
2 cups Button mushrooms; sliced
1 cup Shiitake mushrooms; sliced
1½ cup Chicken broth; no-salt added
2 tablespoons Soy sauce; low sodium
1 teaspoon Lemon juice
¼ teaspoon Dried thyme
4 Chcken breasts; skinless,
. boneless
1 teaspoon Cornstarch; dissolved in
. 1 Tbsp water
1 tablespoon Fresh basil; finely chopped

Directions

Whirl cottage cheese, evaporated milk and cream cheese in a bIender until smooth. Set aside ½ cup. Refrigerate remainder for another use (such as to make creamy soups).

Combine onions, tomatoes, wine and garlic in a large nonstick skillet.

Cover; cook over medium heat 2 minutes. Stir in mushrooms, broth, soy sauce, lemon juice and thyme. Add chicken. Cover and simmer 5 minutes.

Turn chicken; cook 5 minutes longer. Transfer chicken to a plate.

Cover.

Stir cornstarch mixture into the skillet. Add the cheese mixture.

Boil 1 minute. Pour sauce over chicken breasts and sprinkle with basil. Serve at once. Makes 4 servings.

* Approximate nutritional analysis: 215 calories per serving; 34g protein; 10g carbohydrate; 2g fat (9% of calories); 2g fiber; 71mg cholesterol; 393mg sodium; 39% of the Daily Value for vitamin B6, 27% for riboflavin.

** American Health -- November 1995 ** Thanks is given to the passenger that left the magazine on the airplane.

Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-12-95

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