Chicken with shiitake mushroom sauce

Yield: 4 Servings

Ingredients:

1 c Nonfat cottage cheese
1/2 c Evaporated skim milk
1/4 c Nonfat cream cheese
1/2 c Finely chopped onions
1/2 c Sliced sun-dried tomatoes
1/2 c Dry white wine
1 ts Finely chopped garlic
2 c Sliced button mushrooms
1 c Sliced Shiitake mushrooms
1 1/2 c No-salt-added chicken broth
2 tb Low-sodium soy sauce
1 ts Lemon juice
1/4 ts Dried thyme
4 ea Boneless skinless chicken -breast halves (4 to 5 oz. -each)
1 ts Cornstarch dissolved in
1 tb Water
1 tb Finely chopped fresh basil

Instructions:

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.