Recipe - Chicken With Shiitake Mushroom Sauce

1 cup Nonfat cottage cheese
One half cup Evaporated skim milk
One fourth cup Nonfat cream cheese
One half cup Finely chopped onions
One half cup Sliced sundried tomatoes
One half cup Dry white wine
1 teaspoon Finely chopped garlic
2 cup Sliced button mushrooms
1 cup Sliced Shiitake mushrooms
1 One half cup Nosaltadded chicken broth
2 tablespoon Lowsodium soy sauce
1 teaspoon Lemon juice
One fourth teaspoon Dried thyme
4 Boneless, skinless chicken
breast halves (4 to 5 oz.
each)
1 teaspoon Cornstarch dissolved in
1 tablespoon Water
1 tablespoon Finely chopped fresh basil

Whirl cottage cheese, evaporated milk and cream cheese in a blender 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 (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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini