Chicken With Shiitake Mushroom Sauce 10 carbs
Chicken With Shiitake Mushroom Sauce
1 cup nonfat cottage cheese
1/2 cup evaporated skim milk
1/4 cup nonfat cream cheese
1/2 cup finely chopped onions
1/2 cup sliced sun-dried tomatoes
1/2 cup dry white wine
1 teaspoon finely chopped garlic
2 cup sliced button mushrooms
1 cup sliced shiitake mushrooms
1 1/2 cup no-salt-added chicken broth
2 tablespoon low-sodium soy sauce
1 teaspoon lemon juice
1/4 teaspoon dried thyme
4 each boneless, skinless chicken breast h; alves (4 to 5 oz. each)
1 teaspoon cornstarch dissolved in
1 tablespoon water
1 tablespoon 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.
Points 4.