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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