Lemon Chicken with Basil
Yield
4 servingsPrep
10 minCook
35 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 1 | pound |
mushrooms
|
|
| 1 | each |
lemon
wedged |
|
| 1 | cup |
tomato sauce
|
|
| 1 | x |
basil
chopped |
*
|
| 6 | each |
chives
chopped |
*
|
| ¼ | cup |
white wine
|
*
|
| ½ | cup |
mozzarella cheese
shredded |
*
|
| 1 | cup |
rice
uncooked |
|
| 1 | x |
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 453.6 | g |
mushrooms
|
|
| 1 | each |
lemon
wedged |
|
| 237 | ml |
tomato sauce
|
|
| 1 | x |
basil
chopped |
*
|
| 6 | each |
chives
chopped |
*
|
| 59 | ml |
white wine
|
*
|
| 118 | ml |
mozzarella cheese
shredded |
*
|
| 237 | ml |
rice
uncooked |
|
| 1 | x |
Parmesan cheese
|
*
|
Directions
Chicken breasts can be split to 4 pieces or cubed to bite size.
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.
