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 tsp finely chopped garlic
2 cup sliced button mushrooms
1 cup sliced shiitake mushrooms
1 1/2 cup no-salt-added chicken broth
2 tbsp low-sodium soy sauce
1 tsp lemon juice
1/4 tsp dried thyme
4 each boneless, skinless chicken breast h, alves (4 to 5 oz.
1 tsp cornstarch dissolved in
1 tbsp water
1 tbsp finely chopped fresh basil
Directions
Whirl cottage cheese, evaporated milk and cream cheese in a blender
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 non-stick
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 (per serving): 215 calories; 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.
Source: Pritikin Longevity Center, Head Teacher Susan Massaron, in
AMERICAN HEALTH magazine, November 1995, pg. 63.
Servings: 4 servings
Chicken With Shiitake Mushroom Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Mushroom; Poultry; Sauce; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into ancient history, certainly as far as the Egypt of the Pharoahs, and maybe further still. However, mostly, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to food historians are a few ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main course and afters, a very modern way of dining. Aspicius tells us how the ancient cooks made use of many different aromatic flavours, including a few that will be familiar to modern chefs such as bay, mint and parsley. Moving on, we have a couple of cookery books published in the 14th Century - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are not about the curry that we all know today, but instead recipes for the types of food prepared by the chefs of the rich and wealthy people of the period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy lands, including coriander, parsley, and basil. These new herbs and spices prompted an increase in manuscripts on cooking, the majority of which are kept safe in private collections. During the next few hundred years, the rich families of Europe competed to lay on the most extravagent banquests, and consequentially the best cooks and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe books were highly popular as a result of better eduction, people having more leisure time and having more money to spend. Like it or not, the introduction of TV brought us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken With Shiitake Mushroom Sauce recipe.
