---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHICKEN WITH SHIITAKE MUSHROOM SAUCE
 Categories: Poultry, Low-fat, Main dish
      Yield: 4 servings
 
      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 ea Boneless, skinless chicken
           -breast halves (4 to 5 oz.
           -each)
      1 ts Cornstarch dissolved in
      1 tb Water
      1 tb Finely chopped fresh basil
 
  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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