Lemon chicken with basil
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Lemon chicken with basil
  Lemon    Chicken  
Last updated 6/12/2012 12:53:37 AM. Recipe ID 15460. Report a problem with this recipe.
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      Title: Lemon chicken with basil
 Categories: Chicken, Main dish
      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

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Recipe ID 15460 (Apr 03, 2005)

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