Healthy Italian Feast

I promise you won't miss the fat or calories in this meal. I've served it to guests with raves and just featured it on Entertain With Jane. It's wonderful and guilt free!

Chicken Piccata

4 butterflied boneless skinless chicken breasts
1/3 c plain flour
3 T olive oil
2 c low sodium chicken broth
1/2 c white wine
3 cloves garlic
1/2 c fresh parsley
1 c sliced mushrooms
1/4 c capers (drained)
juice of one lemon
2 T butter
2 T plain flour
salt and pepper to taste
8 oz whole grain pasta

Heat oil in saute pan. Dredge chicken in flour. Salt and pepper to taste. Fry chicken until golden brown. Remove from pan and drain on paper towels. Set aside and keep warm.

In same pan, add chopped garlic and white wine. Reduce by half. Add sliced mushrooms to reduction. Add flour to chicken broth and whisk until all the lumps are gone. Add broth mixture to reduction and cook until slightly thicker. Add capers and lemon juice. Add butter, salt and pepper, and chopped parsley.

Cook pasta until done, drain well.

Serve sauce over pasta, place chicken breast over sauce and pasta. Drizzle a little more sauce over chicken.

Caprese Salad

4 or 5 medium size tomatoes
2 cloves garlic
1/4 c fresh basil
1 c mozzerella cheese
1/4 c fresh parsley

Cut tomatoes into bite sized chunks. Finely dice garlic, chop basil and parsley. Mix with tomatoes. Add cubed mozzerella. Mix well. S & P to taste (go easy on the salt!)

Peach Frozen Yogurt

YOU WON'T BELIEVE HOW SIMPLE THIS IS!!!

1 16 oz bag slightly thawed frozen peaches
1/2 c plain yogurt
1/2 c sugar or other sweetener
2 T lemon juice

In a blender, pulse peaches and sugar together until well blended. Stir lemon juice into yogurt. Mix yogurt mixture into peach mixture until blended. Serve in four martini glasses with a sprig of mint for garnish.