| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | Poultry, Low-fat, Main dish | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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