Chicken with Shiitake Mushroom Sauce
This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn’t allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minIngredients
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.
Comments
Do you have the calorie breakdown per serving?