Natalya'S Chicken

• 1 Tbsp. oregano
• 1 Tbsp. rubbed sage
• 1 Tbsp. basil
• 4 chicken breasts, skin removed
• 1 fresh lemon, 1/2 for juice and 1/2 for slices
• 3 fresh carrots, sliced
• 3 stalks fresh celery, chopped
• 8 mushrooms, sliced
• 2 medium tomatoes, chopped
• 3/4 c. butter, sliced and crumbled
• 1/3 c. water

1. Combine oregano, sage and basil thoroughly.
2. Wash and pat dry the chicken breasts.
3. Pat chicken breasts with combined spices on both sides.
4. Place in a glass casserole dish 2 to 3 inches deep. Squeeze 1/2 of fresh lemon on chicken.
5. Scatter over the chicken the carrots, celery, mushrooms, tomatoes and lemon slices.
6. Pour 1/3 cup of water over the vegetables and chicken.
7. Distribute butter over top of vegetables and cover tightly with casserole lid or aluminum foil.
8. Bake at 300u0b0 until vegetables are tender, about 1 hour.
9. Serve chicken with vegetables over buttered rice with spinach salad.
10. Serves 4.

oregano, sage, basil, chicken breasts, fresh lemon, carrots, celery, mushrooms, tomatoes, butter, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536209 (may not work)