CHICKEN WITH SHALLOTS & MUSHROOM SAUCE

l tbsps. olive oil
4 large shallots, minced
l/2 lb. large fresh mushrooms, thinly sliced
l/2 cup light cottage cheese
6 tablespoons non-fat yogurt
2 tbsps. apple brandy or apple juice
l-l/2 tsp. cornstrarch
4 tbsps. orange juice concentrate
l tbsps. Dijon mustard
l lb. skinless, boneless, turkey breast
l/8 tsp. salt
l tbsps. minced parsley
Heat oil in non-stick skillet large enough to hold all ingredients.
Saute shallots about 2 mins., stirring occasionally. Add mushrooms
and saute until they are soft; remove from pan and set aside. Proces
the cottage cheese & hogurt. Blend the apple juice and cornstarch to
make a smooth paste. Add tohogurt mixture with orange juice concen-
trate and mustard. Cut chicken breast into 2 or 3″ chunks. In same
pan in which mushroom mixture was cooked, brown the chicken on both
sides. Add the sauce, mushroom-shallot mixture and salt & continue
cooking until chicken is done and mixture is thick.
Spoon onto plates and sprinkle with parsley.
Serves 3. (Turkey can be substituted for the chicken)