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  **