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CATEGORY CUISINE TAG YIELD
Meats, Dairy American Low-fat, Main dish, Poultry 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 t Finely chopped garlic
2 c Sliced button mushrooms
1 c Sliced Shiitake mushrooms
1 1/2 c No-salt-added chicken broth
2 T Low-sodium soy sauce
1 t Lemon juice
1/4 t Dried thyme
4 Boneless, skinless chicken
breast halves 4 to 5 oz.
each
1 t Cornstarch dissolved in
1 T Water
1 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 577
Calories From Fat: 50
Total Fat: 5.5g
Cholesterol: 76.3mg
Sodium: 1144.3mg
Potassium: 1014.5mg
Carbohydrates: 78.2g
Fiber: 4.9g
Sugar: 5.7g
Protein: 46.5g


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