Chicken with Shiitake Mushroom Sauce
Chicken with Shiitake Mushroom Sauce ingredients
- 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 t Finely chopped garlic
- 2 c Sliced button mushrooms
- 1 c Sliced Shiitake mushrooms
- 1 1⁄2 c No-salt-added chicken broth
- 2 T Low-sodium soy sauce
- 1 t Lemon juice
- 1⁄4 t Dried thyme
- 4 Boneless, skinless chicken
- -breast halves (4 to 5 oz. each)
- 1 t Cornstarch dissolved in
- 1 T water
- 1 T finely chopped fresh basil
Cooking Chicken with Shiitake Mushroom Sauce
1. Whirl cottage cheese, evaporated milk and cream cheese in a blender until smooth.
2. Set aside 1/2 cup. Refrigerate remainder for another use (such as to make creamy soups).
3. Combine onions, tomatoes, wine and garlic in a large non-stick skillet.
4. Cover; cook over medium heat 2 minutes.
5. Stiri in mushrooms, broth, soy sauce, lemon juice and thyme.
6. Add chicken.
7. Cover and simmer 5 minutes.
8. Turn chicken; cook 5 minutes longer.
9. Transfer chicken to a plate.
10. Cover.
11. Stir cornstarch mixture into the skillet.
12. Add the cheese mixture.
13. Boil 1 minute.
14. Pour sauce over chicken breasts and sprinkle with basil.
15. Serve at once.
16. Makes 4 servings.
17. 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.
18. Source: Pritikin Longevity Center, Head Teacher Susan Massaron, in AMERICAN HEALTH magazine, November 1995, pg. 63.
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