Recipe - Chicken W Shiitake Mushroom Sauce

1 cup Nonfat cottage cheese
One half cup Evaporated skim milk
One fourth cup Nonfat cream cheese
One half cup Onion; finely chopped
One half cup Sundried tomatoes; cut or sliced up
One half cup Dry white wine
1 teaspoon Garlic; finely chopped
2 cup Button mushrooms; cut or sliced up
1 cup Shiitake mushrooms; cut or sliced up
1 One half cup Chicken broth; nosalt added
2 tablespoon Soy sauce; low sodium
1 teaspoon Lemon juice
One fourth teaspoon Dried thyme
4 Chcken breasts; skinless,
. boneless
1 teaspoon Cornstarch; dissolved in
. 1 Tbsp water
1 tablespoon Fresh basil; finely chopped

Whirl cottage cheese, evaporated milk and cream cheese in a bIender until
smooth. Set aside One half 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 **

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip