Creamy mushroom chicken with rosemary sweet potatoes

I’ve been looking for protein-rich, high-fibre meals for our family. I dug out a series of Clean Eating magazines for autumn & winter. I found this recipe in January/February 2013.

The sun-dried tomatoes add quick colour and savoury sweetness to the creamy thyme and mushroom sauce. I was delighted to discover adding cottage cheese gives you the delicious creamy consistency of full fat double-creme de Gruyère (or other heavy cream).

Creamy mushroom chicken with sweet potatoes & rosemary

A healthy, protein-packed dinner for 4. Flavour. Richness. Only 2 tsp of fat! There are two dishes here: creamy mushroom chicken & sweet potatoes tossed in rosemary.

10 ml olive oil, separated
1 large onion, sliced
30 g chopped dry packed sun dried tomatoes
250 g sweet potato, diced
4 chicken breasts
250 g sliced mushrooms
10 ml thyme
ground black pepper, to taste
salt, to taste
250 ml cottage cheese
5 ml rosemary

In a large fry pan, heat 5 ml oil on medium. Add the sliced onion and sauté, stirring occasionally, until golden brown. Don't let them burn. Reduce heat to low and sauté for 5 more minutes. Transfer these sautéed onions to a bowl or plate & set aside.
Boil 250 ml of water and add the chopped, sun-dried tomatoes. Let soak for 10 minutes, then drain.
Simmer the chopped sweet potato in boiling water for 10 minutes. Drain and return to pot. Cover them to keep them warm.
Back in the fry pan, heat the remaining 5 ml of oil on medium. Add the chicken breasts and cook, turning once, until cooked through, 4 to 6 minutes per side. Remove, cover to keep warm, and set aside.
To the original fry pan, add mushrooms and sauté for 3 minutes. Add the tomatoes, thyme, pepper and salt. Cook, stirring often, for approximately 7 minutes. Turn off heat and stir in the cottage cheese and let stand for 5 minutes.
Add the onions and rosemary to the sweet potatoes and stir gently to combine.