Chicken With Shiitake Mushroom Sauce

Ingredients

120 gr nonfat cottage cheese
120 ml evaporated skim milk
60 ml nonfat cream cheese
60 gr onions
80 gr sun tomatoes
120 ml dry wine
3 gr garlic
170 gr button mushrooms
85 gr shiitake mushrooms
350 ml no-salt-added chicken broth
30 ml low sodium soy sauce
5 ml lemon juice
1 gr thyme
3 gr cornstarch dissolved in
16 ml water
2 gr basil

Instructions

Whirl cottage cheese, evaporated milk and cream cheese in a blender 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 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.