Lemon Chicken with Basil

• 2 each chicken breasts
• 1 pound mushrooms
• 1 each lemon wedged
• 1 cup tomato sauce
• 1 x basil chopped
• 6 each chives chopped
• 1/4 cup white wine
• 1/2 cup mozzarella cheese shredded
• 1 cup rice uncooked
• 1 x parmesan, parmigiano-reggiano cheese, grated

1. Chicken breasts can be split to 4 pieces or cubed to bite size.
2. In deep fry pan, saute chicken and mushrooms in half of the white wine with basil, lemon, and chives until mostly done.
3. Splash in rest of wine (or extra) as needed.
4. Add tomato sauce, cover, and simmer for 20 minutes, or until thickened, stirring occasionally.
5. When done, lemon wedges should be thoroughly cooked, and can be eaten.
6. Serve over steamed rice.

chicken breasts, mushrooms, lemon wedged, tomato sauce, basil, chives, white wine, mozzarella cheese, rice, parmesan

Taken from recipeland.com/recipe/v/lemon-chicken-basil-40542 (may not work)