---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken With Shiitake Mushroom Sauce
 Categories: Poultry, Low-fat
      Yield: 4 Servings
 
      1 c  Nonfat cottage cheese
    1/2 c  Evaporated skim milk
    1/4 c  Nonfat cream cheese
    1/2 c  Onions; 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  No-salt-added chicken broth
      2 tb Low-sodium soy sauce
      1 ts Lemon juice
    1/4 ts Dried thyme
      4    Chicken breast halves
           - (4 to 5 oz ea);
           - boneless, skinless
      1 ts Corn starch; dissolved in:
      1 tb Water
      1 tb Fresh basil; finely chopped
 
  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 corn starch mixture into the skillet. Add the cheese mixture.
  Boil 1 minute. Pour sauce over chicken breasts and sprinkle with
  basil. Serve at once.

  Yield: 4 Servings
  
  Recipe by Susan Massaron, Pritikin Longevity Center

  Recipe FROM: American Health magazine, Nov 1995, p.63
 
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