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 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini