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| 1 Tasse | Nonfat cottage cheese |
| 1/2 Tasse | skim milk evaporated |
| 1/4 Tasse | Nonfat cream cheese |
| 1/2 Tasse | onion finely chopped |
| 1/2 Tasse | Sun-dried tomatoes; sliced |
| 1/2 Tasse | white wine dry |
| 1 Teelöffel | Garlic finely chopped |
| 2 Tasse | Button mushrooms sliced |
| 1 Tasse | Shiitake mushrooms sliced |
| 1 1/2 Tasse | Chicken broth; no-salt added |
| 2 Esslöffel | Soy sauce; low sodium |
| 1 Teelöffel | lemon juice |
| 1/4 Teelöffel | thyme dried |
| 4 | Chcken breasts; skinless, |
| | . boneless |
| 1 Teelöffel | Cornstarch; dissolved in |
| | . 1 Tbsp water |
| 1 Esslöffel | basil fresh, finely chopped |
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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. 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: 215 calories per serving; 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.
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