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Chicken With Shiitake Mushroom Sauce
Yields: 4 serving(s)
Ingredients
- 1 cup(s) nonfat cottage cheese
- 1/2 cup(s) evaporated skim milk
- 1/4 cup(s) nonfat cream cheese
- 1/2 cup(s) finely chopped onions
- 1/2 cup(s) sliced sun-dried tomatoes
- 1/2 cup(s) dry white wine
- 1 teaspoon(s) finely chopped garlic
- 2 cup(s) sliced button mushrooms
- 1 cup(s) sliced shiitake mushrooms
- 1 1/2 cup(s) no-salt-added chicken broth
- 2 tablespoon(s) low-sodium soy sauce
- 1 teaspoon(s) lemon juice
- 1/4 teaspoon(s) dried thyme
- 4 boneless, skinless chicken breast halves (4 to 5 ounce(s) each)
- 1 teaspoon(s) cornstarch dissolved in
- 1 tablespoon(s) water
- 1 tablespoon(s) finely chopped fresh basil
Directions
- 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.
- 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.
Nutritional Information
- : 215 calories
- 34 gram(s) protein
- 10 gram(s) carbohydrate
- 2 gram(s) fat (9 % of calories)
- 2 gram(s) fiber
- 71 milligram(s) cholesterol
- 393 milligram(s) sodium
- 39 % of the daily value for vitamin b6
- 27 % for riboflavin.
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