Lemon Chicken With Basil
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, 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 and a little sprinkle of chives. Garnish with a fresh sprig of basil and wedges from unused half of lemon.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)