Instructions: 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.

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