Chicken with Shiitake Mushroom Sauce

By lknowles

Accuchef

Ingredients

• 1 Cup Nonfat Cottage Cheese
• 1/2 Cup Evaporated Skim Milk
• 1/4 Cup Nonfat Cream Cheese
• 1/2 Cup Onion, Finely Chopped
• 1/2 Cup Sun-Dried Tomatoes, Sliced
• 1/2 Cup Dry White Wine
• 1 Tsp Garlic, Finely Chopped
• 2 Cup Mushroom, Sliced
• 1 Cup Shiitake Mushrooms, Sliced
• 1 1/2 Cup Chicken Broth, Low Sodium
• 2 Tbsp Soy Sauce, Low Sodium
• 1 Tsp Lemon Juice
• 1/4 Tsp Dried Thyme
• 4 Chicken Breast Halves, Boned & Skinned
• 1 Tsp Cornstarch (Dissolved In)
• 1 Tbsp Water
• 1 Tbsp Basil, Finely Chopped

Details

Servings 4

Preparation

Step 1

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 and cover. Stir cornstarch mixture into the skillet. Add the cheese mixture and boil one minute. Pour sauce over chicken breasts and sprinkle with basil. Serve at once.

Per Serving: 266 Cal (19% from Fat, 51% from Protein, 30% from Carb); 32 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 19 g Carb; 3 g Fiber; 977 mg Sodium; 49 mg Cholesterol; AccuPoints = 5.2; Exchanges = 2½ Veg - 2 Very Lean Meat - 1 Lean Meat - -0 Fat