Chicken with shiitake mushroom sauce Recipe

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Chicken with shiitake mushroom sauce

Artist:	_	Yield:	4
Categories:	Asian, Chicken, Chinese, Entrees, Ethnic, Poultry	Rating:	0
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Ingredients:

1	cup	Nonfat cottage cheese
1/2	cup	Evaporated skim milk
1/4	cup	Nonfat cream cheese
1/2	cup	Finely chopped onions
1/2	cup	Sliced sun-dried tomatoes
1/2	cup	Dry white wine
1	tsp	Finely chopped garlic
2	cup	Sliced button mushrooms
1	cup	Sliced Shiitake mushrooms
1 1/2	cup	No-salt-added chicken broth
2	tbsp	Low-sodium soy sauce
1	tsp	Lemon juice
1/4	tsp	Dried thyme
		4 ea Boneless, skinless chicken
		-breast halves (4 to 5 oz.
		-each)
1	tsp	Cornstarch dissolved in
1	tbsp	Water
1	tbsp	Finely chopped fresh basil

Procedures:

1	Whirl cottage cheese, evaporated milk and cream cheese in a blender until smooth.
2	Set aside ?cup.
3	Refrigerate remainder for another use (such as to make creamy soups).
4	Combine onions, tomatoes, wine and garlic in a large non-stick skillet.
5	Cover; cook over medium heat 2 minutes.
6	Stir in mushrooms, broth, soy sauce, lemon juice and thyme.
7	Add chicken.
8	Cover and simmer 5 minutes.
9	Turn chicken; cook 5 minutes longer.
10	Transfer chicken to a plate.
11	Cover.
12	Stir cornstarch mixture into the skillet.
13	Add the cheese mixture.
14	Boil 1 minute.
15	Pour sauce over chicken breasts and sprinkle with basil.
16	Serve at once.
17	Makes 4 servings.
18	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.