Instructions: 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. (Its 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 its reduced down to almost nothing.

A lot less calories than cooking them in butter, and tastes great.

Sometimes Ill put in a clove of garlic. (I havent tried this when using apple juice instead of wine yet.) D PILEGGI (TDJR42A) Recipe: Alan Kundl on

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