| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Magazine, Poultry, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Nonfat cottage cheese |
| 1/2 |
c |
Evaporated skim milk |
| 1/4 |
c |
Nonfat cream cheese |
| 1/2 |
c |
Onion; finely chopped |
| 1/2 |
c |
Sun-dried tomatoes; sliced |
| 1/2 |
c |
Dry white wine |
| 1 |
ts |
Garlic; finely chopped |
| 2 |
c |
Button mushrooms; sliced |
| 1 |
c |
Shiitake mushrooms; sliced |
| 1 1/2 |
c |
Chicken broth; no-salt added |
| 2 |
tb |
Soy sauce; low sodium |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Dried thyme |
| 4 |
|
Chcken breasts; skinless, |
|
|
. boneless |
| 1 |
ts |
Cornstarch; dissolved in |
|
|
. 1 Tbsp water |
| 1 |
tb |
Fresh basil; finely chopped |
INSTRUCTIONS
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 **
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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