Chicken W/ Shiitake Mushroom Sauce

poultry, sauces

1 cup nonfat cottage cheese
1/2 cup evaporated skim milk
1/4 cup nonfat cream cheese
1/2 cup onion; finely chopped
1/2 cup sun-dried tomatoes; sliced
1/2 cup dry white wine
1 teaspoon garlic; finely chopped
2 cup button mushrooms; sliced
1 cup shiitake mushrooms; sliced
1 1/2 cup chicken broth; no-salt added
2 tablespoon soy sauce; low sodium
1 teaspoon lemon juice
1/4 teaspoon dried thyme
4 chcken breasts; skinless,
1 . boneless
1 teaspoon cornstarch; dissolved in
1 . 1 tbsp water
1 tablespoon 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 **