Chicken w/ 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 | Onion; finely chopped |
| ½ | cup | Sun-dried tomatoes; sliced |
| ½ | cup | Dry white wine |
| 1 | teaspoon | Garlic; finely chopped |
| 2 | cups | Button mushrooms; sliced |
| 1 | cup | Shiitake mushrooms; sliced |
| 1½ | cup | Chicken broth; no-salt added |
| 2 | tablespoons | Soy sauce; low sodium |
| 1 | teaspoon | Lemon juice |
| ¼ | teaspoon | Dried thyme |
| 4 | Chcken breasts; skinless, | |
| . boneless | ||
| 1 | teaspoon | Cornstarch; dissolved in |
| . 1 Tbsp water | ||
| 1 | tablespoon | Fresh basil; finely chopped |
Directions
Whirl cottage cheese, evaporated milk and cream cheese in a bIender 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 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 ** Thanks is given to the passenger that left the magazine on the airplane.
Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-12-95