Chicken With Shiitake Mushroom Sauce

This dish combines tender chicken breasts with a uniquely rich yet low-fat sauce made from blended cottage cheese, cream cheese, and evaporated milk. The sauce is infused with the deep umami flavor of shiitake and button mushrooms, brightened by lemon juice and dry white wine. Its a comforting, protein-packed meal that feels indulgent but is actually quite light. Perfect for a quick weeknight dinner, this recipe delivers hearty satisfaction with a velvety texture and robust, international-inspired flavors that pair beautifully with rice or crusty bread.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 423.4

Dietary: Low-fat

Description

This dish combines tender chicken breasts with a uniquely rich yet low-fat sauce made from blended cottage cheese, cream cheese, and evaporated milk. The sauce is infused with the deep umami flavor of shiitake and button mushrooms, brightened by lemon juice and dry white wine. Its a comforting, protein-packed meal that feels indulgent but is actually quite light. Perfect for a quick weeknight dinner, this recipe delivers hearty satisfaction with a velvety texture and robust, international-inspired flavors that pair beautifully with rice or crusty bread.

Ingredients

1 cup Nonfat cottage cheese
1/2 cup Evaporated skim milk
1/4 cup Nonfat cream cheese
1/2 cup Finely chopped onions
1/2 cup Sliced sun-dried tomatoes
1/2 cup Dry white wine
1 teaspoon Finely chopped garlic
2 cup Sliced button mushrooms
1 cup Sliced Shiitake mushrooms
1 1/2 cup No-salt-added chicken broth
2 tablespoon Low-sodium soy sauce
1 teaspoon Lemon juice
1/4 teaspoon Dried thyme
4 ea Boneless, skinless chicken breast halves (4 to 5 oz. each)
1 teaspoon Cornstarch dissolved in 1 tablespoon water
1 tablespoon Finely chopped fresh basil

Directions

1
In a blender, whirl cottage cheese, evaporated milk, and cream cheese until completely smooth. Set aside 1/2 cup of this mixture for the sauce; refrigerate the remainder for another use.
2
Combine chopped onions, sun-dried tomatoes, dry white wine, and garlic in a large non-stick skillet. Cover and cook over medium heat for 2 minutes, stirring occasionally.
3
Stir in the button mushrooms, shiitake mushrooms, chicken broth, soy sauce, lemon juice, and dried thyme.
4
Add the chicken breast halves to the skillet. Cover and simmer for 5 minutes.
5
Turn the chicken breasts over and continue to simmer covered for 5 minutes longer, or until chicken is cooked through.
6
Transfer the cooked chicken to a serving plate and cover to keep warm.
7
Stir the cornstarch-water mixture into the skillet liquid to thicken.
8
Add the reserved 1/2 cup cheese mixture to the skillet. Bring to a boil and cook for 1 minute, stirring constantly.
9
Pour the hot mushroom sauce over the chicken breasts and sprinkle with fresh basil. 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.

Keywords: chicken, shiitake, mushrooms, creamy, low-fat, cottage cheese, white wine, dinner, easy, weeknight, healthy, protein, savory, blended sauce, comfort food

Read it online: https://www.chefs-mate.com/recipe/chicken-with-shiitake-mushroom-sauce/