Chicken with 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 Finely chopped onions
½ cup Sliced sun-dried tomatoes
½ cup Dry white wine
1 teaspoon Finely chopped garlic
2 cups Sliced button mushrooms
1 cup Sliced Shiitake mushrooms
1½ cup No-salt-added chicken broth
2 tablespoons Low-sodium soy sauce
1 teaspoon Lemon juice
¼ teaspoon Dried thyme
4 eaches Boneless, skinless chicken breast halves (4 to 5 oz. each)
1 teaspoon Cornstarch dissolved in
1 tablespoon Water
1 tablespoon Finely chopped fresh basil

Directions

Whirl cottage cheese, evaporated milk and cream cheese in a blender 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 non-stick 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 (per serving): 215 calories; 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.

Source: Pritikin Longevity Center, Head Teacher Susan Massaron, in AMERICAN HEALTH magazine, November 1995, pg. 63.

Related recipes