Title: Chicken with shiitake mushroom sauce
 Categories: Poultry, Low-fat, Main dish
      Yield: 4 Servings
 
      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    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.