Chicken with Shiitake Mushroom Sauce

30 minutes Prep: 10 minutes Cook: 15 minutes

299 calories per serving view nutrition facts

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1	cup	cottage cheese	non-fat
1/2	cup	evaporated milk	skim
1/4	cup	cream cheese	non-fat
1/2	cup	onions	finely chopped
1/2	cup	sundried tomatoes	sliced
1/2	cup	white wine	dry
1	teaspoon	garlic	finely chopped
2	cups	mushrooms, button	sliced
1	cup	mushrooms, shitake	sliced
1 1/2	cups	chicken broth	no salt
2	tablespoons	soy sauce, light
1	teaspoon	lemon juice
1/4	teaspoon	thyme	dried
4	each	chicken breast halves, boneless and skinless	4 ounces each
1	teaspoon	cornstarch	dissolved in
1	tablespoon	water
1	tablespoon	basil	fresh, finely chopped

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.

Nutrition Facts

Serving Size 327g

Amount per Serving

Calories 299 33% of calories from fat