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To the same skillet, add the broth, wine, lemon juice, and capers; cook over medium-high heat 2 to 3 minutes, until reduced to about Vi cup. Stir in the parsley and pour the mixture over the chicken. Serve garnished with lemon slices. Serves 4 Nutritional facts per serving Protein: 18 grams Carbohydrates: 1 gram Protein-Rich Entrees 18E Simple Sole i pound fillet of sole Dash salt Vi cup light mayonnaise Vi cup light sour cream Vi cup grated Parmesan cheese Dash paprika Lemon wedges for garnish (optional) Preheat the oven to 500°. Arrange the sole in a single layer in a greased bak- ing dish. Sprinkle with dash of salt. Mix the mayonnaise, sour cream, and Parmesan cheese together and spread over the fillets. Sprinkle with the pa- prika. Bake for 10 to 12 minutes, until the fish flakes with a fork. Remove from the oven and let rest several minutes. Serve with lemon wedges, if desired. Serves 4 Nutritional facts per serving Protein: 42 grams Carbohydrates: 2 grams Shrimp with Garlic and Wine Sauce 1 pound large shrimp 5 tablespoons olive oil 5 garlic cloves, crushed 2 tablespoons chopped parsley 1 teaspoon salt 2 tablespoons grated Parmesan cheese 3 tablespoons white wine l teaspoon pepper Peel and devein the shrimp. Rinse quickly under running water. Heat the oil and saute the garlic for about 2 minutes. Add the shrimp and parsley and cook gendy on both sides for about 5 minutes. Season with salt and freshly ground pepper. Add the wine and stir well. Serve on hot plates. Sprinkle with Parmesan cheese. Serves 4 Nutritional facts per serving Protein: 21 grams Carbohydrates: 2 grams Shrimp Catalina 1 pound fresh shrimp, boiled 2 large ripe tomatoes t stalk celery, chopped fine Vi teaspoon paprika V2 teaspoon salt Light mayonnaise Clean the shrimp and chill it. Peel the tomatoes, chop them fine, add the celery, and combine with the shrimp. Season with paprika and salt and add just enough mayonnaise to moisten. Mix well and serve cold on salad greens. Serves 4 Nutritional facts per serving Protein: 24 grams Carbohydrates: 4 grams Protein-Rich Entrees Salmon Supreme Vt cup butter Juice of i lemon 1 teaspoon Worcestershire sauce V2 teaspoon salt ]i teaspoon paprika V2 teaspoon pepper 2 pounds salmon steaks Minced parsley for garnish In a shallow baking pan, melt the butter and then add the lemon juio Worcestershire sauce, salt, paprika, and pepper. Coat the salmon in d butter and place the steaks side by side. Bake in a 400° oven for 15 minute turn the fish over and spoon some of the butter over the top. Bake about 1 minutes more, or until the fish flakes with a fork and is no longer transit cent in the center. Serve sprinkled with parsley, if you like. Serves Nutritional facts per serving Protein: 24 grams Carbohydrates: i gram Salmon Fillets with Zinfandel Butter 14 cup butter !4 pound mushrooms, rinsed, dried, and sliced thin Vt pound boneless, skinless salmon filet (cut into 6 equal-sized pieces) Salt Pepper 2 tablespoons finely diced shallots 2A cup Zinfandel Chives, finely cut, for garnish Melt 1 tablespoon of the butter in a 12-inch saute" pan over medium heai Add the sliced and washed mushrooms and saute until lighdy brownec about 6 to 9 minutes.