1 c Nonfat cottage cheese
1/2 c Evaporated skim milk
1/4 c Nonfat cream cheese
1/2 c Onion; finely chopped
1/2 c Sun-dried tomatoes; sliced
1/2 c Dry white wine
1 ts Garlic; finely chopped
2 c Button mushrooms; sliced
1 c Shiitake mushrooms; sliced
1 1/2 c Chicken broth; no-salt added
2 tb Soy sauce; low sodium
1 ts Lemon juice
1/4 ts Dried thyme
4 Chcken breasts; skinless,
. boneless 1 ts Cornstarch; dissolved in
. 1 Tbsp water 1 tb Fresh basil; finely chopped
Whirl cottage cheese, evaporated milk and cream cheese in a bIender 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 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 **