Chicken With Shiitake Mushroom Sauce

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Title: CHICKEN WITH SHIITAKE MUSHROOM SAUCE
Categories: Poultry, Low-fat, Main dish
Yield: 4 servings

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

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.

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