---------- Recipe via Meal-Master (tm) v8.02
  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 ea Boneless, skinless chicken
            -breast halves (4 to 5 oz.
       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
   Source:  Pritikin Longevity Center, Head Teacher Susan
   Massaron, in AMERICAN HEALTH magazine, November 1995,
   pg. 63.