---------- Recipe via Meal-Master (tm) v8.02
  Categories: Magazine, Poultry, Sauces
       Yield: 4 servings
       1 c  Nonfat cottage cheese
     1/2 c  Evaporated skim milk
     1/4 c  Nonfat cream cheese
     1/2 c  Onion; finely chopped
     1/2 c  Sun-dried tomatoes; sliced
     1/2 c  Dry white wine
       1 ts Garlic; finely chopped
       2 c  Button mushrooms; sliced
       1 c  Shiitake mushrooms; sliced
   1 1/2 c  Chicken broth; no-salt added
       2 tb Soy sauce; low sodium
       1 ts Lemon juice
     1/4 ts Dried thyme
       4    Chcken breasts; skinless,
            .  boneless
       1 ts Cornstarch; dissolved in
            .  1 Tbsp water
       1 tb Fresh basil; finely chopped
   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
   **  American Health  --  November 1995  **