Chicken W/ Shiitake Mushroom Sauce

Ingredients

120 gr nonfat cottage cheese
120 ml evaporated skim milk
60 ml nonfat cream cheese
60 gr onion
80 gr sun tomatoes
120 ml dry wine
3 gr garlic
170 gr button mushrooms
85 gr shiitake mushrooms
350 ml chicken broth
30 ml soy sauce
5 ml lemon juice
1 gr thyme
4 chcken breasts
3 gr cornstarch
16 ml water
2 gr basil

Instructions

Whirl cottage cheese, evaporated milk and cream cheese in a bIender until smooth. Set aside half 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 **