INGREDIENTS

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. (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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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