Title: Lemon Chicken with Basil
Categories: Chicken Main
Yield: 4 Servings
| 2 | | Chicken breasts |
| 1 | lb | Mushrooms |
| 1 | | Lemon, sliced into thin wedg |
| 1 | c | Tomato sauce-8 oz |
| 1 | | Basil; chopped fresh |
| 6 | | Sprouts |
| | | Chives; chopped |
| 1/4 | c | White wine-cheap |
| 1/2 | c | Mozarella cheese, shredded * |
| 1 | c | Rice, uncooked |
| | | Parmesan cheese. |
Chicken breasts can be split to 4 pieces or cubed to bite size. In deep fry
pan, saute chicken and mushrooms in half of the white wine with basil,
lemon, and chives until mostly done. Splash in rest of wine (or extra) as
needed. Add tomato sauce, cover, and simmer for 20 minutes, or until
thickened, stirring occasionally. When done, lemon wedges should be
thoroughly cooked, and can be eaten. Serve over steamed rice. Top with a
sprinkle of parmesan or mozarella (not too much) and a little sprinkle of
chives. (It's good without the cheese, too.) Garnish with a fresh sprig of
basil and wedges from unused half of lemon. Serves 2 (plenty). NOTE: The
white wine can be replaced with apple juice. As a matter of fact, I like
mushrooms cooked in apple juice until it's reduced down to almost nothing.
A lot less calories than cooking them in butter, and tastes great.
Sometimes I'll put in a clove of garlic. (I haven't tried this when using
apple juice instead of wine yet.) D PILEGGI (TDJR42A) Recipe: Alan Kundl on
First Capitol BBS (314)-928-9228