Ingredients

2 chicken breasts, split
1 lb. mushrooms
1 each lemon, sliced into thin wed
1 C. tomato sauce, 8 oz.
1 basil, chopped fresh
6 sprouts
chives, chopped
1/4 C. white wine
1/2 C. mozzarella cheese, shredded
1 C. rice, uncooked
parmesan cheese.

Cooking Instructions

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 mozzarella and a little sprinkle of chives. Garnish with a fresh sprig of basil and wedges from unused half of lemon.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: