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Lemon Chicken with Basil Recipe

Serves 2 to 4


  • 2 chicken breasts, halved or cubed
  • 1 lb mushrooms
  • 1 lemon, sliced into thin wedges
  • 1 cup tomato sauce, 8 oz
  • 1 basil, chopped fresh
  • 6 sprouts
  • Chives, chopped
  • 1/4 cup white wine or apple juice
  • 1 cup rice, uncooked (for garnish)
  • 1/2 cup Mozzarella and/or Parmesan cheese, shredded (optional)


1. In deep fry pan, saute chicken and mushrooms in half of the white wine with basil, lemon, and chives until mostly done.
2. Splash in rest of wine (or extra) as needed.
3. Add tomato sauce, cover, and simmer for 20 minutes, or until thickened, stirring occasionally.
4. When done, lemon wedges should be thoroughly cooked, and can be eaten.
5. Serve over steamed rice.
6. Top with a sprinkle of parmesan or mozarella (not too much) and a little sprinkle of chives. 7. Garnish with a fresh sprig of basil and wedges from unused half of lemon.


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Main Ingredient:Meat and Poultry / Chicken
Fruit / Lemon
Herb and Spice
Course:Main Dish
Preparation Method:Stir-Fry

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