Lemon Chicken with Basil Recipe
Instructions: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.