Chicken with Shiitake Mushroom Sauce

4 Servings

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Chicken with Shiitake Mushroom Sauce Ingredients

1 c Nonfat cottage cheese	1 1/2 c No-salt-added chicken broth
1/2 c Evaporated skim milk	2 tb Low-sodium soy sauce
1/4 c Nonfat cream cheese	1 ts Lemon juice
1/2 c Finely chopped onions	1/4 ts Dried thyme
1/2 c Sliced sun-dried tomatoes	4 Boneless, skinless chicken
1/2 c Dry white wine	1 ts Cornstarch dissolved in
1 ts Finely chopped garlic	1 tb Water
2 c Sliced button mushrooms	1 tb Finely chopped fresh basil
1 c Sliced Shiitake mushrooms

Instructions for Chicken with Shiitake Mushroom Sauce

Whirl cottage cheese, evaporated milk and cream cheese in a blender until smooth. Set aside 1/2 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized