Chicken with Shiitake Mushroom Sauce

This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn't allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.

Yields:	4 servings
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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.

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Looks good to me