This Chicken with Shiitake Mushroom Sauce offers a sophisticated yet comforting dinner option that bridges Asian and Western flavors. The dish features tender, skinless chicken breasts cooked gently in a savory broth infused with low-sodium soy sauce, garlic, and dried thyme. The star of the show is the creamy, velvety sauce made from blended cottage cheese, evaporated skim milk, and cream cheese, thickened with a touch of cornstarch. Earthy shiitake and button mushrooms provide a meaty texture, while sun-dried tomatoes add a burst of concentrated sweetness and acidity. Finished with a sprinkle of fresh basil, this meal is perfect for weeknight dinners when you want something hearty and flavorful without the fuss. It pairs beautifully with rice or crusty bread to soak up the delicious juices.
Chicken W/ Shiitake Mushroom Sauce
Description
This Chicken with Shiitake Mushroom Sauce offers a sophisticated yet comforting dinner option that bridges Asian and Western flavors. The dish features tender, skinless chicken breasts cooked gently in a savory broth infused with low-sodium soy sauce, garlic, and dried thyme. The star of the show is the creamy, velvety sauce made from blended cottage cheese, evaporated skim milk, and cream cheese, thickened with a touch of cornstarch. Earthy shiitake and button mushrooms provide a meaty texture, while sun-dried tomatoes add a burst of concentrated sweetness and acidity. Finished with a sprinkle of fresh basil, this meal is perfect for weeknight dinners when you want something hearty and flavorful without the fuss. It pairs beautifully with rice or crusty bread to soak up the delicious juices.Ingredients
Directions
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In a blender, combine the cottage cheese, evaporated skim milk, and cream cheese. Blend until completely smooth.
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Measure out 1/2 cup of the cheese mixture and set aside for the sauce. Refrigerate the remaining mixture for another use.
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Dissolve 1 teaspoon of cornstarch in 1 tablespoon of water in a small bowl. Set aside.
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In a large nonstick skillet, combine the chopped onion, sliced sun-dried tomatoes, white wine, and garlic.
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Cover the skillet and cook over medium heat for 2 minutes, or until the onions begin to soften.
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Add the button mushrooms, shiitake mushrooms, chicken broth, soy sauce, lemon juice, and dried thyme to the skillet. Stir to combine.
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Place the skinless chicken breasts into the skillet, ensuring they are submerged in the liquid.
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Cover and simmer for 5 minutes.
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Turn the chicken breasts over and continue cooking covered for another 5 minutes, or until the chicken is cooked through.
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Transfer the cooked chicken breasts to a serving plate and cover loosely to keep warm.
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Stir the cornstarch mixture into the remaining liquid in the skillet.
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Pour the reserved 1/2 cup cheese mixture into the skillet.
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Bring the sauce to a boil, stirring constantly, and cook for 1 minute until thickened.
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Spoon the hot mushroom sauce over the chicken breasts.
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Sprinkle with finely chopped fresh basil and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 423.4kcal
- % Daily Value *
- Total Fat 19.2g30%
- Saturated Fat 7.6g38%
- Cholesterol 101.6mg34%
- Sodium 788.9mg33%
- Total Carbohydrate 15.6g6%
- Dietary Fiber 2.8g12%
- Sugars 9.2g
- Protein 39.7g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
