Chicken with Shiitake Mushroom Sauce

• 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

1. Whirl cottage cheese, evaporated milk and cream cheese in a bIender until smooth.
2. Set aside 1/2 cup.
3. Refrigerate remainder for another use (such as to make creamy soups).
4. Combine onions, tomatoes, wine and garlic in a large nonstick skillet.
5. Cover; cook over medium heat 2 minutes.
6. Stir in mushrooms, broth, soy sauce, lemon juice and thyme.
7. Add chicken.
8. Cover and simmer 5 minutes.
9. Turn chicken; cook 5 minutes longer.
10. Transfer chicken to a plate.
11. Cover.
12. Stir cornstarch mixture into the skillet.
13. Add the cheese mixture.
14. Boil 1 minute.
15. Pour sauce over chicken breasts and sprinkle with basil.
16. Serve at once.

cottage cheese, milk, cream cheese, onions, tomatoes, white wine, garlic, mushrooms, mushrooms, chicken broth, soy sauce, lemon juice, thyme, chicken breasts, cornstarch, basil

Taken from recipeland.com/recipe/v/chicken-shiitake-mushroom-sauce-41378 (may not work)