Main Course: Chicken Breasts with Mushrooms and Tomatoes

on Sep 17, 2004

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6 - 8 boneless chicken breasts
2/3 cup flour
Salt and pepper to taste
1/4 cup butter
2 cups fresh mushrooms, washed and sliced
2 12-oz. cans stewed tomatoes
1 tsp. dried oregano
1/2 tsp. dried basil
1 tbsp. fresh lemon juice

Combine flour and salt and pepper and dredge each chicken breast through mixture. Melt butter in a skillet and brown chicken breasts on each side. Remove chicken and set aside. Add mushrooms, tomatoes, oregano, basil and lemon juice and saute for several minutes. Return chicken to the skillet and simmer over low heat for 15 - 20 minutes. Serve over hot rice or pasta.

The Skinny: Use skinless chicken breasts.

Asparagus with Blue Cheese Sauce

36 - 48 asparagus spears with tough ends removed
1 cup plain yogurt
1/4 cup blue cheese, crumbled
1/4 cup fresh lemon juice
2 clove garlic, minced
2 tbsp. green onions
Salt and pepper to taste

Steam fresh asparagus until bright green and crisp-tender. Set aside to cool. Meanwhile, place yogurt and blue cheese in a saucepan and warm over low heat. Add lemon juice, garlic, green onions and salt and pepper. Remove from heat and drizzle over asparagus.

The Skinny: Use fat free yogurt and low fat blue cheese.