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Ingredientes
- 1 c. Nonfat cottage cheese
- 1/2 c. Evaporated skim lowfat milk
- 1/4 c. Nonfat cream cheese
- 1/2 c. Onion, finely minced
- 1/2 c. Sun-dry tomatoes, sliced
- 1/2 c. Dry white wine
- 1 tsp Garlic, finely minced
- 2 c. Button mushrooms, sliced
- 1 c. Shiitake mushrooms, sliced
- 1 1/2 c. Chicken broth, no-salt added
- 2 Tbsp. Soy sauce, low sodium
- 1 tsp Lemon juice
- 1/4 tsp Dry thyme
- 4 x Chcken breasts, skinless, . boneless
- 1 tsp Cornstarch, dissolved in . 1 Tbsp water
- 1 Tbsp. Fresh basil, finely minced
Direcciones
- Whirl cottage cheese, evaporated lowfat milk and cream cheese in a bIender till smooth. Set aside 1/2 c.. Chill 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 min. Stir in mushrooms, broth, soy sauce, lemon juice and thyme. Add in chicken. Cover and simmer 5 min. Turn chicken; cook 5 min longer. Transfer chicken to a plate. Cover.
- Stir cornstarch mix into the skillet. Add in the cheese mix. Boil 1 minute. Pour sauce over chicken breasts and sprinkle with basil. Serve at once.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 193 | |
| Calories from Fat 69 | 36% |
| Total Fat 7.86g | 10% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 751mg | 31% |
| Potassium 622mg | 18% |
| Total Carbs 16.28g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 8.08g | 5% |
| Protein 10.13g | 16% |
