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Categories:
cottage cheese milk cream cheese onions tomatoes white wine garlic mushrooms mushrooms chicken broth soy sauce lemon juice thyme chicken breasts cornstarch basil
Viewed: 93 - Published at: 6 years agoIngredients
- 1 cup cottage cheese
- 1/2 cup evaporated milk skim
- 1/4 cup cream cheese
- 1/2 cup onions chopped
- 1/4 cup sundried tomatoes optional
- 1/2 cup white wine dry
- 1 teaspoon garlic chopped
- 2 cups mushrooms, button sliced
- 1 cup mushrooms, shiitake sliced
- 1 1/2 cups chicken broth
- 2 tablespoons soy sauce, tamari low sodium
- 1 teaspoon lemon juice
- 1/4 teaspoon thyme dried
- 4 each chicken breasts
- 1 teaspoon cornstarch dissolved in
- 1 tablespoon basil chopped
Method
- 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.
