Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Nonfat cottage cheese 1 1/2 c Chicken broth; no-salt added
1/2 c Evaporated skim milk 2 tb Soy sauce; low sodium
1/4 c Nonfat cream cheese 1 ts Lemon juice
1/2 c Onion; finely chopped 1/4 ts Dried thyme
1/2 c Sun-dried tomatoes; sliced 4 Chcken breasts; skinless,
1/2 c Dry white wine . boneless
1 ts Garlic; finely chopped 1 ts Cornstarch; dissolved in
2 c Button mushrooms; sliced . 1 Tbsp water
1 c Shiitake mushrooms; sliced 1 tb Fresh basil; finely chopped

Whirl cottage cheese, evaporated milk and cream cheese in a bIender
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 nonstick 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: 215 calories per serving; 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.
** American Health -- November 1995 **

Thanks is given to the passenger that left the magazine on the
airplane.

Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 12-12-95

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