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  Recipe Home » Poultry » Chicken With Shiitake Mushroom Sauce
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  Chicken With Shiitake Mushroom Sauce
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 189
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 each Boneless, skinless chicken breast halves (4 to 5 oz. each)
1 tsp Cornstarch dissolved in
1 tbsp Water
1 tbsp 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.
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