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Lemon Chicken with Basil

2 chicken breasts
1 pound mushrooms
1 lemon -- sliced into thin wedges
1 cup tomato sauce-8 oz
1 basil -- chopped fresh
6 sprouts
chives -- chopped
1/4 cup white wine-cheap
1/2 cup mozzarella cheese -- shredded *
1 cup rice -- uncooked
parmesan cheese.


Chicken breasts can be split to 4 pieces or cubed to bite size. In deep fry pan, sauté 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 mozzarella (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).


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