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 riboflavin. ** American Health -- November 1995 **